Source: Journal of Applied Microbiology. Unidade: FCF
Subjects: LEITE, HIPERSENSIBILIDADE ALIMENTAR, QUEIJO, METABOLISMO DE PROTEÍNA
ABNT
BÍSCOLA, Vanessa et al. Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy. Journal of Applied Microbiology, v. 125, p. 564-574, 2018Tradução . . Disponível em: https://doi.org/10.1111/jam.13779. Acesso em: 31 ago. 2024.APA
Bíscola, V., Choiset, Y., Rabesona, H., Chobert, J. -M., Haertlé, T., & Franco, B. D. G. de M. (2018). Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy. Journal of Applied Microbiology, 125, 564-574. doi:10.1111/jam.13779NLM
Bíscola V, Choiset Y, Rabesona H, Chobert J-M, Haertlé T, Franco BDG de M. Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy [Internet]. Journal of Applied Microbiology. 2018 ; 125 564-574.[citado 2024 ago. 31 ] Available from: https://doi.org/10.1111/jam.13779Vancouver
Bíscola V, Choiset Y, Rabesona H, Chobert J-M, Haertlé T, Franco BDG de M. Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy [Internet]. Journal of Applied Microbiology. 2018 ; 125 564-574.[citado 2024 ago. 31 ] Available from: https://doi.org/10.1111/jam.13779