ReP USP - Resultado da busca

Filtros : "ALIMENTOS FERMENTADOS" "OLIVEIRA, ÍCARO ALVES CAVALCANTE LEITE DE" Limpar

Filtros

USP affiliated authors
- bogsan, cristina stewart bittencourt (2)
- oliveira, ícaro alves cavalcante leite de (2)
- gaspar, roberta paulino lopes (1)
- rolim, victoria ananias de oliveira (1)
- rossini, daniel quarentei (1)

Artigo de periodico
The technological perspectives of kombucha and its implications for production (2022)
Oliveira, Ícaro Alves Cavalcante Leite de ; Rolim, Victória Ananias de Oliveira; Gaspar, Roberta Paulino Lopes; Rossini, Daniel Quarentei ; Souza, Rayane de ; Bogsan, Cristina Stewart Bittencourt
Source: Fermentation. Unidade: FCF
Subjects: FERMENTAÇÃO, PROBIÓTICOS, ALIMENTOS FERMENTADOS, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Ícaro Alves Cavalcante Leite de et al. The technological perspectives of kombucha and its implications for production. Fermentation, v. 8, n. 4, p. 1-12, 2022Tradução . . Disponível em: https://doi.org/10.3390/fermentation8040185. Acesso em: 11 nov. 2024.
APA
Oliveira, Í. A. C. L. de, Rolim, V. A. de O., Gaspar, R. P. L., Rossini, D. Q., Souza, R. de, & Bogsan, C. S. B. (2022). The technological perspectives of kombucha and its implications for production. Fermentation, 8( 4), 1-12. doi:10.3390/fermentation8040185
NLM
Oliveira ÍACL de, Rolim VA de O, Gaspar RPL, Rossini DQ, Souza R de, Bogsan CSB. The technological perspectives of kombucha and its implications for production [Internet]. Fermentation. 2022 ; 8( 4): 1-12.[citado 2024 nov. 11 ] Available from: https://doi.org/10.3390/fermentation8040185
Vancouver
Oliveira ÍACL de, Rolim VA de O, Gaspar RPL, Rossini DQ, Souza R de, Bogsan CSB. The technological perspectives of kombucha and its implications for production [Internet]. Fermentation. 2022 ; 8( 4): 1-12.[citado 2024 nov. 11 ] Available from: https://doi.org/10.3390/fermentation8040185
Artigo de periodico
Traditional fermented foods as an adjuvant treatment to diabetes (2020)
Souza, Caroliny de Almeida; Oliveira, Ícaro Alves Cavalcante Leite de ; Rolim, Victória Ananias de Oliveira; Bogsan, Cristina Stewart Bittencourt
Source: Current Geriatrics Reports. Unidades: FCF, FSP
Subjects: ALIMENTOS FERMENTADOS, DIABETES MELLITUS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOUZA, Caroliny de Almeida et al. Traditional fermented foods as an adjuvant treatment to diabetes. Current Geriatrics Reports, v. 9, p. 242–250, 2020Tradução . . Disponível em: https://doi.org/10.1007/s13670-020-00337-3. Acesso em: 11 nov. 2024.
APA
Souza, C. de A., Oliveira, Í. A. C. L. de, Rolim, V. A. de O., & Bogsan, C. S. B. (2020). Traditional fermented foods as an adjuvant treatment to diabetes. Current Geriatrics Reports, 9, 242–250. doi:10.1007/s13670-020-00337-3
NLM
Souza C de A, Oliveira ÍACL de, Rolim VA de O, Bogsan CSB. Traditional fermented foods as an adjuvant treatment to diabetes [Internet]. Current Geriatrics Reports. 2020 ; 9 242–250.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1007/s13670-020-00337-3
Vancouver
Souza C de A, Oliveira ÍACL de, Rolim VA de O, Bogsan CSB. Traditional fermented foods as an adjuvant treatment to diabetes [Internet]. Current Geriatrics Reports. 2020 ; 9 242–250.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1007/s13670-020-00337-3

Digital Library of Intellectual Production of Universidade de São Paulo 2012 - 2024