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Filtros : "Amaya-Farfán, J." Limpar

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Artigo de periodico
Probiotic cheese attenuates exercise-induced immune suppression in Wistar rats (2012)
Lollo, P. C. B.; Cruz, A. G.; Morato, P. N.; Moura, C. S.; Carvalho-Silva, L. B.; Oliveira, Carlos Augusto Fernandes de; Faria, J. A. F.; Amaya-Farfán, J.
Source: Journal of Dairy Science. Unidade: FZEA
Subjects: QUEIJO, PROBIÓTICOS, EXERCÍCIO FÍSICO, SISTEMA IMUNE, BACTÉRIAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LOLLO, P. C. B. et al. Probiotic cheese attenuates exercise-induced immune suppression in Wistar rats. Journal of Dairy Science, v. 95, n. 7, p. 3549-3558, 2012Tradução . . Disponível em: https://doi.org/10.3168/jds.2011-5124. Acesso em: 12 out. 2024.
APA
Lollo, P. C. B., Cruz, A. G., Morato, P. N., Moura, C. S., Carvalho-Silva, L. B., Oliveira, C. A. F. de, et al. (2012). Probiotic cheese attenuates exercise-induced immune suppression in Wistar rats. Journal of Dairy Science, 95( 7), 3549-3558. doi:10.3168/jds.2011-5124
NLM
Lollo PCB, Cruz AG, Morato PN, Moura CS, Carvalho-Silva LB, Oliveira CAF de, Faria JAF, Amaya-Farfán J. Probiotic cheese attenuates exercise-induced immune suppression in Wistar rats [Internet]. Journal of Dairy Science. 2012 ; 95( 7): 3549-3558.[citado 2024 out. 12 ] Available from: https://doi.org/10.3168/jds.2011-5124
Vancouver
Lollo PCB, Cruz AG, Morato PN, Moura CS, Carvalho-Silva LB, Oliveira CAF de, Faria JAF, Amaya-Farfán J. Probiotic cheese attenuates exercise-induced immune suppression in Wistar rats [Internet]. Journal of Dairy Science. 2012 ; 95( 7): 3549-3558.[citado 2024 out. 12 ] Available from: https://doi.org/10.3168/jds.2011-5124
Artigo de periodico
Probiotic yogurts manufactured with increased glucose oxidase levels: postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds (2012)
Cruz, A. G.; Castro, W. F.; Faria, J. A. F.; Lollo, P. C. B.; Amaya-Farfán, J.; Freitas, M. Q.; Rodrigues, D.; Oliveira, Carlos Augusto Fernandes de; Godoy, H. T.
Source: Journal of Dairy Science. Unidade: FZEA
Subjects: GLICOSE, IOGURTE, PROBIÓTICOS, ESTRESSE OXIDATIVO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CRUZ, A. G. et al. Probiotic yogurts manufactured with increased glucose oxidase levels: postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds. Journal of Dairy Science, v. 95, n. 5, p. 2261-2269, 2012Tradução . . Disponível em: https://doi.org/10.3168/jds.2011-4582. Acesso em: 12 out. 2024.
APA
Cruz, A. G., Castro, W. F., Faria, J. A. F., Lollo, P. C. B., Amaya-Farfán, J., Freitas, M. Q., et al. (2012). Probiotic yogurts manufactured with increased glucose oxidase levels: postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds. Journal of Dairy Science, 95( 5), 2261-2269. doi:10.3168/jds.2011-4582
NLM
Cruz AG, Castro WF, Faria JAF, Lollo PCB, Amaya-Farfán J, Freitas MQ, Rodrigues D, Oliveira CAF de, Godoy HT. Probiotic yogurts manufactured with increased glucose oxidase levels: postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds [Internet]. Journal of Dairy Science. 2012 ; 95( 5): 2261-2269.[citado 2024 out. 12 ] Available from: https://doi.org/10.3168/jds.2011-4582
Vancouver
Cruz AG, Castro WF, Faria JAF, Lollo PCB, Amaya-Farfán J, Freitas MQ, Rodrigues D, Oliveira CAF de, Godoy HT. Probiotic yogurts manufactured with increased glucose oxidase levels: postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds [Internet]. Journal of Dairy Science. 2012 ; 95( 5): 2261-2269.[citado 2024 out. 12 ] Available from: https://doi.org/10.3168/jds.2011-4582

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