Probiotic potential of isolated Cultures from spontaneously or naturally fermented food products (2024)
- Authors:
- Autor USP: TODOROV, SVETOSLAV DIMITROV - FCF
- Unidade: FCF
- DOI: 10.3390/foods13121817
- Subjects: PROBIÓTICOS; FERMENTAÇÃO; ALIMENTOS FERMENTADOS
- Language: Inglês
- Imprenta:
- Source:
- Este periódico é de acesso aberto
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: gold
- Licença: cc-by
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ABNT
MUTUKUMIRA, Anthony N e TODOROV, Svetoslav Dimitrov. Probiotic potential of isolated Cultures from spontaneously or naturally fermented food products. Foods, v. 13, p. 1-5 art. 1817, 2024Tradução . . Disponível em: https://dx.doi.org/10.3390/foods13121817. Acesso em: 03 dez. 2025. -
APA
Mutukumira, A. N., & Todorov, S. D. (2024). Probiotic potential of isolated Cultures from spontaneously or naturally fermented food products. Foods, 13, 1-5 art. 1817. doi:10.3390/foods13121817 -
NLM
Mutukumira AN, Todorov SD. Probiotic potential of isolated Cultures from spontaneously or naturally fermented food products [Internet]. Foods. 2024 ; 13 1-5 art. 1817.[citado 2025 dez. 03 ] Available from: https://dx.doi.org/10.3390/foods13121817 -
Vancouver
Mutukumira AN, Todorov SD. Probiotic potential of isolated Cultures from spontaneously or naturally fermented food products [Internet]. Foods. 2024 ; 13 1-5 art. 1817.[citado 2025 dez. 03 ] Available from: https://dx.doi.org/10.3390/foods13121817 - Bacteriocins and Antimicrobial Peptides Symposium, Part of International Probiotic Conference, Prague 18–20 june 2024
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Informações sobre o DOI: 10.3390/foods13121817 (Fonte: oaDOI API)
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