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Artigo de periodico
Evaluation of Lactobacillus paracasei Lp11 and Lactobacillus rhamnosus 64 potential as candidates for use as probiotics in functional foods (2020)
Matos Junior, Fernando Eustáquio de ; Santos, Tizá Teles; Burns, Patricia Graciela; Reinheimer, Jorge Alberto; Vinderola, Gabriel; Fávaro-Trindade, Carmen Silvia
Source: Journal of Microbiology, Biotechnology and Food Sciences. Unidade: FZEA
Subjects: PREBIÓTICOS, LACTOBACILLUS, ALIMENTOS FUNCIONAIS
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ABNT
MATOS JUNIOR, Fernando Eustáquio de et al. Evaluation of Lactobacillus paracasei Lp11 and Lactobacillus rhamnosus 64 potential as candidates for use as probiotics in functional foods. Journal of Microbiology, Biotechnology and Food Sciences, v. 9, n. 6, p. 1126-1133, 2020Tradução . . Disponível em: https://doi.org/10.15414/jmbfs.2020.9.6.1126-1133. Acesso em: 05 ago. 2024.
APA
Matos Junior, F. E. de, Santos, T. T., Burns, P. G., Reinheimer, J. A., Vinderola, G., & Fávaro-Trindade, C. S. (2020). Evaluation of Lactobacillus paracasei Lp11 and Lactobacillus rhamnosus 64 potential as candidates for use as probiotics in functional foods. Journal of Microbiology, Biotechnology and Food Sciences, 9( 6), 1126-1133. doi:10.15414/jmbfs.2020.9.6.1126-1133
NLM
Matos Junior FE de, Santos TT, Burns PG, Reinheimer JA, Vinderola G, Fávaro-Trindade CS. Evaluation of Lactobacillus paracasei Lp11 and Lactobacillus rhamnosus 64 potential as candidates for use as probiotics in functional foods [Internet]. Journal of Microbiology, Biotechnology and Food Sciences. 2020 ; 9( 6): 1126-1133.[citado 2024 ago. 05 ] Available from: https://doi.org/10.15414/jmbfs.2020.9.6.1126-1133
Vancouver
Matos Junior FE de, Santos TT, Burns PG, Reinheimer JA, Vinderola G, Fávaro-Trindade CS. Evaluation of Lactobacillus paracasei Lp11 and Lactobacillus rhamnosus 64 potential as candidates for use as probiotics in functional foods [Internet]. Journal of Microbiology, Biotechnology and Food Sciences. 2020 ; 9( 6): 1126-1133.[citado 2024 ago. 05 ] Available from: https://doi.org/10.15414/jmbfs.2020.9.6.1126-1133
Artigo de periodico
Antioxidant and nutritional potential of cookies enriched with Spirulina platensis and sources of fibre (2014)
Bolanho, Beatriz Cervejeira; Egea, Mariana Buranelo; Jacome, Ana Lucia Morocho; Campos, Izabela; Carvalho, João Carlos Monteiro de ; Danesi, Eliane Dalva Godoy
Source: Journal of Food and Nutrition Research. Unidade: FCF
Subjects: ALIMENTOS FUNCIONAIS, ANTIOXIDANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BOLANHO, Beatriz Cervejeira et al. Antioxidant and nutritional potential of cookies enriched with Spirulina platensis and sources of fibre. Journal of Food and Nutrition Research, v. 53, n. 2, p. 171-179, 2014Tradução . . Disponível em: http://link.periodicos.capes.gov.br. Acesso em: 05 ago. 2024.
APA
Bolanho, B. C., Egea, M. B., Jacome, A. L. M., Campos, I., Carvalho, J. C. M. de, & Danesi, E. D. G. (2014). Antioxidant and nutritional potential of cookies enriched with Spirulina platensis and sources of fibre. Journal of Food and Nutrition Research, 53( 2), 171-179. Recuperado de http://link.periodicos.capes.gov.br
NLM
Bolanho BC, Egea MB, Jacome ALM, Campos I, Carvalho JCM de, Danesi EDG. Antioxidant and nutritional potential of cookies enriched with Spirulina platensis and sources of fibre [Internet]. Journal of Food and Nutrition Research. 2014 ; 53( 2): 171-179.[citado 2024 ago. 05 ] Available from: http://link.periodicos.capes.gov.br
Vancouver
Bolanho BC, Egea MB, Jacome ALM, Campos I, Carvalho JCM de, Danesi EDG. Antioxidant and nutritional potential of cookies enriched with Spirulina platensis and sources of fibre [Internet]. Journal of Food and Nutrition Research. 2014 ; 53( 2): 171-179.[citado 2024 ago. 05 ] Available from: http://link.periodicos.capes.gov.br
Trabalho de evento-resumo
Viability of probiotic cultures in milk fermented with associated cultures of selected lactic acid bacteria (2008)
Saccaro, Daniela Marques; Oliveira, Maricê Nogueira de
Source: Abstracts. Conference titles: International Probiotic Conference. Unidade: FCF
Subjects: LEITE FERMENTADO, ALIMENTOS FUNCIONAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SACCARO, Daniela Marques e OLIVEIRA, Maricê Nogueira de. Viability of probiotic cultures in milk fermented with associated cultures of selected lactic acid bacteria. 2008, Anais.. High Tatras: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 2008. . Acesso em: 05 ago. 2024.
APA
Saccaro, D. M., & Oliveira, M. N. de. (2008). Viability of probiotic cultures in milk fermented with associated cultures of selected lactic acid bacteria. In Abstracts. High Tatras: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Saccaro DM, Oliveira MN de. Viability of probiotic cultures in milk fermented with associated cultures of selected lactic acid bacteria. Abstracts. 2008 ;[citado 2024 ago. 05 ]
Vancouver
Saccaro DM, Oliveira MN de. Viability of probiotic cultures in milk fermented with associated cultures of selected lactic acid bacteria. Abstracts. 2008 ;[citado 2024 ago. 05 ]

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