Silva, Fabiana Fernanda Pacheco da; Bíscola, Vanessa; LeBlanc, Jean Louis; Franco, Bernadette Dora Gombossy de Melo 
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: ÁCIDO LÁCTICO, LEITE FERMENTADO
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SILVA, Fabiana Fernanda Pacheco da et al. Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk. LWT - Food Science and Technology, v. 71, p. 155-161, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2016.03.033. Acesso em: 15 out. 2024.APA
Silva, F. F. P. da, Bíscola, V., LeBlanc, J. L., & Franco, B. D. G. de M. (2016). Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk. LWT - Food Science and Technology, 71, 155-161. doi:10.1016/j.lwt.2016.03.033NLM
Silva FFP da, Bíscola V, LeBlanc JL, Franco BDG de M. Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk [Internet]. LWT - Food Science and Technology. 2016 ; 71 155-161.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.lwt.2016.03.033Vancouver
Silva FFP da, Bíscola V, LeBlanc JL, Franco BDG de M. Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk [Internet]. LWT - Food Science and Technology. 2016 ; 71 155-161.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.lwt.2016.03.033
