Source: Food Research International. Unidade: FZEA
Subjects: AFLATOXINAS, CONTAMINAÇÃO DE ALIMENTOS, FERMENTAÇÃO, CERVEJA, SACCHAROMYCES, MICOTOXINAS
ABNT
CAMPAGNOLLO, Fernanda Bovo et al. In vitro evaluation of the ability of beer fermentation residue containing Saccharomyces cerevisiae to bind mycotoxins. Food Research International, v. 77, p. 643-648, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2015.08.032. Acesso em: 21 out. 2024.APA
Campagnollo, F. B., Franco, L. T., Rottinghaus, G. E., Kobashigawa, E., Ledoux, D. R., Dakovic, A., & Oliveira, C. A. F. de. (2015). In vitro evaluation of the ability of beer fermentation residue containing Saccharomyces cerevisiae to bind mycotoxins. Food Research International, 77, 643-648. doi:10.1016/j.foodres.2015.08.032NLM
Campagnollo FB, Franco LT, Rottinghaus GE, Kobashigawa E, Ledoux DR, Dakovic A, Oliveira CAF de. In vitro evaluation of the ability of beer fermentation residue containing Saccharomyces cerevisiae to bind mycotoxins [Internet]. Food Research International. 2015 ; 77 643-648.[citado 2024 out. 21 ] Available from: https://doi.org/10.1016/j.foodres.2015.08.032Vancouver
Campagnollo FB, Franco LT, Rottinghaus GE, Kobashigawa E, Ledoux DR, Dakovic A, Oliveira CAF de. In vitro evaluation of the ability of beer fermentation residue containing Saccharomyces cerevisiae to bind mycotoxins [Internet]. Food Research International. 2015 ; 77 643-648.[citado 2024 out. 21 ] Available from: https://doi.org/10.1016/j.foodres.2015.08.032