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ROSSINI, Daniel Quarentei. Avaliação de variáveis de maior impacto na formação de etanol no processo produtivo de kombucha. 2023. Dissertação (Mestrado) – Universidade de São Paulo, São Paulo, 2023. Disponível em: https://www.teses.usp.br/teses/disponiveis/9/9133/tde-30102023-155837/. Acesso em: 29 jul. 2024.
APA
Rossini, D. Q. (2023). Avaliação de variáveis de maior impacto na formação de etanol no processo produtivo de kombucha (Dissertação (Mestrado). Universidade de São Paulo, São Paulo. Recuperado de https://www.teses.usp.br/teses/disponiveis/9/9133/tde-30102023-155837/
NLM
Rossini DQ. Avaliação de variáveis de maior impacto na formação de etanol no processo produtivo de kombucha [Internet]. 2023 ;[citado 2024 jul. 29 ] Available from: https://www.teses.usp.br/teses/disponiveis/9/9133/tde-30102023-155837/
Vancouver
Rossini DQ. Avaliação de variáveis de maior impacto na formação de etanol no processo produtivo de kombucha [Internet]. 2023 ;[citado 2024 jul. 29 ] Available from: https://www.teses.usp.br/teses/disponiveis/9/9133/tde-30102023-155837/
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SPADA, Fernanda Papa et al. Cocoa powder and fermented jackfruit seed flour: a comparative cell‐based study on their potential antioxidant and anti‐inflammatory activities after simulated gastrointestinal digestion. Journal of the Science of Food and Agriculture, v. 103, p. 4956–4965, 2023Tradução . . Disponível em: https://doi.org/10.1002/jsfa.12568. Acesso em: 29 jul. 2024.
APA
Spada, F. P., Lazarini, J. G., Batista, P. S., Sartori, A. G. de O., Saliba, A. S. M. C., Amaral, J. E. P. G. do, et al. (2023). Cocoa powder and fermented jackfruit seed flour: a comparative cell‐based study on their potential antioxidant and anti‐inflammatory activities after simulated gastrointestinal digestion. Journal of the Science of Food and Agriculture, 103, 4956–4965. doi:10.1002/jsfa.12568
NLM
Spada FP, Lazarini JG, Batista PS, Sartori AG de O, Saliba ASMC, Amaral JEPG do, Purgatto E, Alencar SM de. Cocoa powder and fermented jackfruit seed flour: a comparative cell‐based study on their potential antioxidant and anti‐inflammatory activities after simulated gastrointestinal digestion [Internet]. Journal of the Science of Food and Agriculture. 2023 ; 103 4956–4965.[citado 2024 jul. 29 ] Available from: https://doi.org/10.1002/jsfa.12568
Vancouver
Spada FP, Lazarini JG, Batista PS, Sartori AG de O, Saliba ASMC, Amaral JEPG do, Purgatto E, Alencar SM de. Cocoa powder and fermented jackfruit seed flour: a comparative cell‐based study on their potential antioxidant and anti‐inflammatory activities after simulated gastrointestinal digestion [Internet]. Journal of the Science of Food and Agriculture. 2023 ; 103 4956–4965.[citado 2024 jul. 29 ] Available from: https://doi.org/10.1002/jsfa.12568
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GASPAR, Roberta Paulino Lopes. Kombucha como alimento potencialmente psicobiótico. 2022. Dissertação (Mestrado) – Universidade de São Paulo, São Paulo, 2022. Disponível em: https://www.teses.usp.br/teses/disponiveis/9/9133/tde-14102022-155849/. Acesso em: 29 jul. 2024.
APA
Gaspar, R. P. L. (2022). Kombucha como alimento potencialmente psicobiótico (Dissertação (Mestrado). Universidade de São Paulo, São Paulo. Recuperado de https://www.teses.usp.br/teses/disponiveis/9/9133/tde-14102022-155849/
NLM
Gaspar RPL. Kombucha como alimento potencialmente psicobiótico [Internet]. 2022 ;[citado 2024 jul. 29 ] Available from: https://www.teses.usp.br/teses/disponiveis/9/9133/tde-14102022-155849/
Vancouver
Gaspar RPL. Kombucha como alimento potencialmente psicobiótico [Internet]. 2022 ;[citado 2024 jul. 29 ] Available from: https://www.teses.usp.br/teses/disponiveis/9/9133/tde-14102022-155849/
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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: 29 jul. 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 jul. 29 ] 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 jul. 29 ] Available from: https://doi.org/10.3390/fermentation8040185
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VIEIRA, Antônio Diogo Silva et al. Acerola by-product may improve the in vitro gastrointestinal resistance of probiotic strains in a plant-based fermented beverage. LWT - Food Science and Technology, v. 141 , p. 1-8 art. 110858, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.110858. Acesso em: 29 jul. 2024.
APA
Vieira, A. D. S., Battistini, C., Bedani, R., & Saad, S. M. I. (2021). Acerola by-product may improve the in vitro gastrointestinal resistance of probiotic strains in a plant-based fermented beverage. LWT - Food Science and Technology, 141 , 1-8 art. 110858. doi:10.1016/j.lwt.2021.110858
NLM
Vieira ADS, Battistini C, Bedani R, Saad SMI. Acerola by-product may improve the in vitro gastrointestinal resistance of probiotic strains in a plant-based fermented beverage [Internet]. LWT - Food Science and Technology. 2021 ; 141 1-8 art. 110858.[citado 2024 jul. 29 ] Available from: https://doi.org/10.1016/j.lwt.2021.110858
Vancouver
Vieira ADS, Battistini C, Bedani R, Saad SMI. Acerola by-product may improve the in vitro gastrointestinal resistance of probiotic strains in a plant-based fermented beverage [Internet]. LWT - Food Science and Technology. 2021 ; 141 1-8 art. 110858.[citado 2024 jul. 29 ] Available from: https://doi.org/10.1016/j.lwt.2021.110858
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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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: 29 jul. 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 jul. 29 ] 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 jul. 29 ] Available from: https://doi.org/10.1007/s13670-020-00337-3
Bíscola, V., Albuquerque, M. A. C. de, Nunes, T. P., Vieira, A. D. S., & Franco, B. D. G. de M. (2020). Lactic acid bacteria application to decrease food allergies. In Lactic acid bacteria: a functional approach. Boca Raton: CRC Press. doi:10.1201/9780429422591
NLM
Bíscola V, Albuquerque MAC de, Nunes TP, Vieira ADS, Franco BDG de M. Lactic acid bacteria application to decrease food allergies [Internet]. In: Lactic acid bacteria: a functional approach. Boca Raton: CRC Press; 2020. [citado 2024 jul. 29 ] Available from: https://doi.org/10.1201/9780429422591
Vancouver
Bíscola V, Albuquerque MAC de, Nunes TP, Vieira ADS, Franco BDG de M. Lactic acid bacteria application to decrease food allergies [Internet]. In: Lactic acid bacteria: a functional approach. Boca Raton: CRC Press; 2020. [citado 2024 jul. 29 ] Available from: https://doi.org/10.1201/9780429422591
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O’CONNOR, Paula M et al. Antimicrobials for food and feed: a bacteriocin perspective. Current Opinion in Biotechnology, v. 61, p. 160-167, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.copbio.2019.12.023. Acesso em: 29 jul. 2024.
APA
O’Connor, P. M., Kuniyoshi, T. M., Oliveira, R. P. de S., Hill, C., Ross, R. P., & Cotter, P. D. (2020). Antimicrobials for food and feed: a bacteriocin perspective. Current Opinion in Biotechnology, 61, 160-167. doi:10.1016/j.copbio.2019.12.023
NLM
O’Connor PM, Kuniyoshi TM, Oliveira RP de S, Hill C, Ross RP, Cotter PD. Antimicrobials for food and feed: a bacteriocin perspective [Internet]. Current Opinion in Biotechnology. 2020 ; 61 160-167.[citado 2024 jul. 29 ] Available from: https://doi.org/10.1016/j.copbio.2019.12.023
Vancouver
O’Connor PM, Kuniyoshi TM, Oliveira RP de S, Hill C, Ross RP, Cotter PD. Antimicrobials for food and feed: a bacteriocin perspective [Internet]. Current Opinion in Biotechnology. 2020 ; 61 160-167.[citado 2024 jul. 29 ] Available from: https://doi.org/10.1016/j.copbio.2019.12.023
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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BOGSAN, Cristina Stewart Bittencourt e TODOROV, Svetoslav Dimitrov. Kefir: complex beneficial universe, combining sophisticate nutritional matrix and well established and balanced microbial consortium. EC Nutrition, v. 15, n. 7, p. 53-56, 2020Tradução . . Disponível em: https://www.ecronicon.com/ecnu/pdf/ECNU-15-00846.pdf. Acesso em: 29 jul. 2024.
APA
Bogsan, C. S. B., & Todorov, S. D. (2020). Kefir: complex beneficial universe, combining sophisticate nutritional matrix and well established and balanced microbial consortium. EC Nutrition, 15( 7), 53-56. Recuperado de https://www.ecronicon.com/ecnu/pdf/ECNU-15-00846.pdf
NLM
Bogsan CSB, Todorov SD. Kefir: complex beneficial universe, combining sophisticate nutritional matrix and well established and balanced microbial consortium [Internet]. EC Nutrition. 2020 ; 15( 7): 53-56.[citado 2024 jul. 29 ] Available from: https://www.ecronicon.com/ecnu/pdf/ECNU-15-00846.pdf
Vancouver
Bogsan CSB, Todorov SD. Kefir: complex beneficial universe, combining sophisticate nutritional matrix and well established and balanced microbial consortium [Internet]. EC Nutrition. 2020 ; 15( 7): 53-56.[citado 2024 jul. 29 ] Available from: https://www.ecronicon.com/ecnu/pdf/ECNU-15-00846.pdf
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EL MECHERFI, Kamel-Eddine et al. Allergenicity of fermented foods: emphasis on seeds protein-based products. Foods, v. 9, p. 1-19 art. 792, 2020Tradução . . Disponível em: https://doi.org/10.3390/foods9060792. Acesso em: 29 jul. 2024.
APA
El Mecherfi, K. -E., Todorov, S. D., Albuquerque, M. A. C. de, Papini, S. D., Lupi, R., Haertlé, T., et al. (2020). Allergenicity of fermented foods: emphasis on seeds protein-based products. Foods, 9, 1-19 art. 792. doi:10.3390/foods9060792
NLM
El Mecherfi K-E, Todorov SD, Albuquerque MAC de, Papini SD, Lupi R, Haertlé T, Franco BDG de M, Larré C. Allergenicity of fermented foods: emphasis on seeds protein-based products [Internet]. Foods. 2020 ; 9 1-19 art. 792.[citado 2024 jul. 29 ] Available from: https://doi.org/10.3390/foods9060792
Vancouver
El Mecherfi K-E, Todorov SD, Albuquerque MAC de, Papini SD, Lupi R, Haertlé T, Franco BDG de M, Larré C. Allergenicity of fermented foods: emphasis on seeds protein-based products [Internet]. Foods. 2020 ; 9 1-19 art. 792.[citado 2024 jul. 29 ] Available from: https://doi.org/10.3390/foods9060792
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LIMA, Emília Maria França et al. Cell-cell communication in lactic acid bacteria: potential mechanisms. Lactic acid bacteria: a functional approach. Tradução . Boca Raton: CRC Press, 2020. . Disponível em: https://doi.org/10.1201/9780429422591. Acesso em: 29 jul. 2024.
APA
Lima, E. M. F., Quecan, B. X. V., Cunha, L. R. da, Franco, B. D. G. de M., & Pinto, U. M. (2020). Cell-cell communication in lactic acid bacteria: potential mechanisms. In Lactic acid bacteria: a functional approach. Boca Raton: CRC Press. doi:10.1201/9780429422591
NLM
Lima EMF, Quecan BXV, Cunha LR da, Franco BDG de M, Pinto UM. Cell-cell communication in lactic acid bacteria: potential mechanisms [Internet]. In: Lactic acid bacteria: a functional approach. Boca Raton: CRC Press; 2020. [citado 2024 jul. 29 ] Available from: https://doi.org/10.1201/9780429422591
Vancouver
Lima EMF, Quecan BXV, Cunha LR da, Franco BDG de M, Pinto UM. Cell-cell communication in lactic acid bacteria: potential mechanisms [Internet]. In: Lactic acid bacteria: a functional approach. Boca Raton: CRC Press; 2020. [citado 2024 jul. 29 ] Available from: https://doi.org/10.1201/9780429422591
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APOLINÁRIO, Alexsandra Conceição et al. Aqueous extracts of Agave sisalana boles have prebiotic potential. Natural Product Research, v. 34, n. 16, p. 2367-2371, 2020Tradução . . Disponível em: https://doi.org/10.1080/14786419.2018.1536129. Acesso em: 29 jul. 2024.
APA
Apolinário, A. C., Vieira, A. D. S., Saad, S. M. I., Converti, A., Pessoa Junior, A., & Silva, J. A. da. (2020). Aqueous extracts of Agave sisalana boles have prebiotic potential. Natural Product Research, 34( 16), 2367-2371. doi:10.1080/14786419.2018.1536129
NLM
Apolinário AC, Vieira ADS, Saad SMI, Converti A, Pessoa Junior A, Silva JA da. Aqueous extracts of Agave sisalana boles have prebiotic potential [Internet]. Natural Product Research. 2020 ; 34( 16): 2367-2371.[citado 2024 jul. 29 ] Available from: https://doi.org/10.1080/14786419.2018.1536129
Vancouver
Apolinário AC, Vieira ADS, Saad SMI, Converti A, Pessoa Junior A, Silva JA da. Aqueous extracts of Agave sisalana boles have prebiotic potential [Internet]. Natural Product Research. 2020 ; 34( 16): 2367-2371.[citado 2024 jul. 29 ] Available from: https://doi.org/10.1080/14786419.2018.1536129
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BOGSAN, Cristina Stewart Bittencourt e TODOROV, Svetoslav Dimitrov. Brazilian kefir: from old to new world. Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Tradução . Boca Raton: CRC Press, 2017. . . Acesso em: 29 jul. 2024.
APA
Bogsan, C. S. B., & Todorov, S. D. (2017). Brazilian kefir: from old to new world. In Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Boca Raton: CRC Press.
NLM
Bogsan CSB, Todorov SD. Brazilian kefir: from old to new world. In: Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Boca Raton: CRC Press; 2017. [citado 2024 jul. 29 ]
Vancouver
Bogsan CSB, Todorov SD. Brazilian kefir: from old to new world. In: Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Boca Raton: CRC Press; 2017. [citado 2024 jul. 29 ]
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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BOGSAN, Cristina Stewart Bittencourt e TODOROV, Svetoslav Dimitrov. Buffalo mozzarella cheese: knowledge from East and to West. Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Tradução . Boca Raton: CRC Press, 2017. . . Acesso em: 29 jul. 2024.
APA
Bogsan, C. S. B., & Todorov, S. D. (2017). Buffalo mozzarella cheese: knowledge from East and to West. In Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Boca Raton: CRC Press.
NLM
Bogsan CSB, Todorov SD. Buffalo mozzarella cheese: knowledge from East and to West. In: Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Boca Raton: CRC Press; 2017. [citado 2024 jul. 29 ]
Vancouver
Bogsan CSB, Todorov SD. Buffalo mozzarella cheese: knowledge from East and to West. In: Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Boca Raton: CRC Press; 2017. [citado 2024 jul. 29 ]
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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ALBUQUERQUE, Marcela Albuquerque Cavalcanti de et al. Increasing folate content through the use of lactic acid bacteria in novel fermented foods. Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Tradução . Boca Raton: CRC Press, 2017. . . Acesso em: 29 jul. 2024.
APA
Albuquerque, M. A. C. de, Bedani, R., Saad, S. M. I., & Leblanc, J. G. J. (2017). Increasing folate content through the use of lactic acid bacteria in novel fermented foods. In Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Boca Raton: CRC Press.
NLM
Albuquerque MAC de, Bedani R, Saad SMI, Leblanc JGJ. Increasing folate content through the use of lactic acid bacteria in novel fermented foods. In: Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Boca Raton: CRC Press; 2017. [citado 2024 jul. 29 ]
Vancouver
Albuquerque MAC de, Bedani R, Saad SMI, Leblanc JGJ. Increasing folate content through the use of lactic acid bacteria in novel fermented foods. In: Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Boca Raton: CRC Press; 2017. [citado 2024 jul. 29 ]
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AZEVEDO, Pamela Oliveira de Souza de et al. Stimulating Effects of Sucrose and Inulin on Growth, Lactate, and Bacteriocin Productions by Pediococcus pentosaceus. Probiotics and Antimicrobial Proteins, v. 9, p. 466-472, 2017Tradução . . Disponível em: https://doi.org/10.1007/s12602-017-9292-8. Acesso em: 29 jul. 2024.
APA
Azevedo, P. O. de S. de, Converti, A., Domínguez, J. M., & Oliveira, R. P. de S. (2017). Stimulating Effects of Sucrose and Inulin on Growth, Lactate, and Bacteriocin Productions by Pediococcus pentosaceus. Probiotics and Antimicrobial Proteins, 9, 466-472. doi:10.1007/s12602-017-9292-8
NLM
Azevedo PO de S de, Converti A, Domínguez JM, Oliveira RP de S. Stimulating Effects of Sucrose and Inulin on Growth, Lactate, and Bacteriocin Productions by Pediococcus pentosaceus [Internet]. Probiotics and Antimicrobial Proteins. 2017 ; 9 466-472.[citado 2024 jul. 29 ] Available from: https://doi.org/10.1007/s12602-017-9292-8
Vancouver
Azevedo PO de S de, Converti A, Domínguez JM, Oliveira RP de S. Stimulating Effects of Sucrose and Inulin on Growth, Lactate, and Bacteriocin Productions by Pediococcus pentosaceus [Internet]. Probiotics and Antimicrobial Proteins. 2017 ; 9 466-472.[citado 2024 jul. 29 ] Available from: https://doi.org/10.1007/s12602-017-9292-8
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BEDANI, Raquel et al. Influence of daily consumption of synbiotic soy-based product supplemented with okara soybean by-product on risk factors for cardiovascular diseases. Food Research International, v. 73, p. 142-148, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2014.11.006. Acesso em: 29 jul. 2024.
APA
Bedani, R., Rossi, E. A., Cavallini, D. C. U., Pinto, R. A., Vendramini, R. C., Augusto, E. M., et al. (2015). Influence of daily consumption of synbiotic soy-based product supplemented with okara soybean by-product on risk factors for cardiovascular diseases. Food Research International, 73, 142-148. doi:10.1016/j.foodres.2014.11.006
NLM
Bedani R, Rossi EA, Cavallini DCU, Pinto RA, Vendramini RC, Augusto EM, Abdalla DSP, Saad SMI. Influence of daily consumption of synbiotic soy-based product supplemented with okara soybean by-product on risk factors for cardiovascular diseases [Internet]. Food Research International. 2015 ; 73 142-148.[citado 2024 jul. 29 ] Available from: https://doi.org/10.1016/j.foodres.2014.11.006
Vancouver
Bedani R, Rossi EA, Cavallini DCU, Pinto RA, Vendramini RC, Augusto EM, Abdalla DSP, Saad SMI. Influence of daily consumption of synbiotic soy-based product supplemented with okara soybean by-product on risk factors for cardiovascular diseases [Internet]. Food Research International. 2015 ; 73 142-148.[citado 2024 jul. 29 ] Available from: https://doi.org/10.1016/j.foodres.2014.11.006
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BEDANI, Raquel et al. Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance. Journal of the Science of Food and Agriculture, v. 94, n. 1, p. 119-125, 2014Tradução . . Disponível em: https://doi.org/10.1002/jsfa.6212. Acesso em: 29 jul. 2024.
APA
Bedani, R., Campos, M. M. S. de, Castro, I. A. de, Rossi, E. A., & Saad, S. M. I. (2014). Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance. Journal of the Science of Food and Agriculture, 94( 1), 119-125. doi:10.1002/jsfa.6212
NLM
Bedani R, Campos MMS de, Castro IA de, Rossi EA, Saad SMI. Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance [Internet]. Journal of the Science of Food and Agriculture. 2014 ; 94( 1): 119-125.[citado 2024 jul. 29 ] Available from: https://doi.org/10.1002/jsfa.6212
Vancouver
Bedani R, Campos MMS de, Castro IA de, Rossi EA, Saad SMI. Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance [Internet]. Journal of the Science of Food and Agriculture. 2014 ; 94( 1): 119-125.[citado 2024 jul. 29 ] Available from: https://doi.org/10.1002/jsfa.6212
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TODOROV, Svetoslav Dimitrov et al. Partial characterization of bacteriocins produced by three strains of Lactobacillus sakei, isolated from salpicao, a fermented meat product from North-West of Portugal. Food Control, v. 30, n. 1, p. 111-121, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2012.07.022. Acesso em: 29 jul. 2024.
APA
Todorov, S. D., Vaz-Velho, M., Franco, B. D. G. de M., & Holzapfel, W. H. (2013). Partial characterization of bacteriocins produced by three strains of Lactobacillus sakei, isolated from salpicao, a fermented meat product from North-West of Portugal. Food Control, 30( 1), 111-121. doi:10.1016/j.foodcont.2012.07.022
NLM
Todorov SD, Vaz-Velho M, Franco BDG de M, Holzapfel WH. Partial characterization of bacteriocins produced by three strains of Lactobacillus sakei, isolated from salpicao, a fermented meat product from North-West of Portugal [Internet]. Food Control. 2013 ; 30( 1): 111-121.[citado 2024 jul. 29 ] Available from: https://doi.org/10.1016/j.foodcont.2012.07.022
Vancouver
Todorov SD, Vaz-Velho M, Franco BDG de M, Holzapfel WH. Partial characterization of bacteriocins produced by three strains of Lactobacillus sakei, isolated from salpicao, a fermented meat product from North-West of Portugal [Internet]. Food Control. 2013 ; 30( 1): 111-121.[citado 2024 jul. 29 ] Available from: https://doi.org/10.1016/j.foodcont.2012.07.022
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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BEDANI, Raquel e ROSSI, Elizeu Antônio e SAAD, Susana Marta Isay. Impact of inulin and okara on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product and probiotic survival under in vitro simulated gastrointestinal conditions. Food Microbiology, v. 34, n. 2, p. 382-389, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.fm.2013.01.012. Acesso em: 29 jul. 2024.
APA
Bedani, R., Rossi, E. A., & Saad, S. M. I. (2013). Impact of inulin and okara on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product and probiotic survival under in vitro simulated gastrointestinal conditions. Food Microbiology, 34( 2), 382-389. doi:10.1016/j.fm.2013.01.012
NLM
Bedani R, Rossi EA, Saad SMI. Impact of inulin and okara on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product and probiotic survival under in vitro simulated gastrointestinal conditions [Internet]. Food Microbiology. 2013 ; 34( 2): 382-389.[citado 2024 jul. 29 ] Available from: https://doi.org/10.1016/j.fm.2013.01.012
Vancouver
Bedani R, Rossi EA, Saad SMI. Impact of inulin and okara on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product and probiotic survival under in vitro simulated gastrointestinal conditions [Internet]. Food Microbiology. 2013 ; 34( 2): 382-389.[citado 2024 jul. 29 ] Available from: https://doi.org/10.1016/j.fm.2013.01.012