Source: Journal of Dairy Science. Unidade: FZEA
Subjects: GLICOSE, IOGURTE, PROBIÓTICOS, ESTRESSE OXIDATIVO
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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: 15 nov. 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.2011-4582NLM
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 nov. 15 ] Available from: https://doi.org/10.3168/jds.2011-4582Vancouver
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 nov. 15 ] Available from: https://doi.org/10.3168/jds.2011-4582
