Fonte: Food Science and Technology. Unidade: FCF
Assuntos: LACTOBACILLUS, PROBIÓTICOS
ABNT
STALIANO, Cristina Dini e MARTINEZ, Rafael Chacon Ruiz e SAAD, Susana Marta Isay. Beneficial microorganisms viability and sensory acceptance of a potentially synbiotic dairy-based tomato spread. Food Science and Technology, v. 62, n. 1, p. part. 2 682-688, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2014.12.030. Acesso em: 19 ago. 2024.APA
Staliano, C. D., Martinez, R. C. R., & Saad, S. M. I. (2015). Beneficial microorganisms viability and sensory acceptance of a potentially synbiotic dairy-based tomato spread. Food Science and Technology, 62( 1), part. 2 682-688. doi:10.1016/j.lwt.2014.12.030NLM
Staliano CD, Martinez RCR, Saad SMI. Beneficial microorganisms viability and sensory acceptance of a potentially synbiotic dairy-based tomato spread [Internet]. Food Science and Technology. 2015 ; 62( 1): part. 2 682-688.[citado 2024 ago. 19 ] Available from: https://doi.org/10.1016/j.lwt.2014.12.030Vancouver
Staliano CD, Martinez RCR, Saad SMI. Beneficial microorganisms viability and sensory acceptance of a potentially synbiotic dairy-based tomato spread [Internet]. Food Science and Technology. 2015 ; 62( 1): part. 2 682-688.[citado 2024 ago. 19 ] Available from: https://doi.org/10.1016/j.lwt.2014.12.030