Bíscola, Vanessa; Olmos, Antonieta Rodriguez de; Choiset, Yvan; Rabesona, Hanitra; Garro, M. S; Mozzi, Fernanda; Chobert, Jean-Marc; Drouet, M; Haertlé, Thomas; Franco, Bernadette Dora Gombossy de Melo 
Fonte: Beneficial Microbes. Unidade: FCF
Assuntos: LEITE FERMENTADO, HIPERSENSIBILIDADE ALIMENTAR, BACTÉRIAS LÁTICAS
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BÍSCOLA, Vanessa et al. Soymilk fermentation by Enterococcus faecalis VB43 leads to reduction in the immunoreactivity of allergenic proteins β-conglycinin (7S) and glycinin (11S). Beneficial Microbes, v. 8, n. 4, p. 635-643, 2017Tradução . . Disponível em: https://doi.org/10.3920/bm2016.0171. Acesso em: 08 nov. 2024.APA
Bíscola, V., Olmos, A. R. de, Choiset, Y., Rabesona, H., Garro, M. S., Mozzi, F., et al. (2017). Soymilk fermentation by Enterococcus faecalis VB43 leads to reduction in the immunoreactivity of allergenic proteins β-conglycinin (7S) and glycinin (11S). Beneficial Microbes, 8( 4), 635-643. doi:10.3920/bm2016.0171NLM
Bíscola V, Olmos AR de, Choiset Y, Rabesona H, Garro MS, Mozzi F, Chobert J-M, Drouet M, Haertlé T, Franco BDG de M. Soymilk fermentation by Enterococcus faecalis VB43 leads to reduction in the immunoreactivity of allergenic proteins β-conglycinin (7S) and glycinin (11S) [Internet]. Beneficial Microbes. 2017 ; 8( 4): 635-643.[citado 2024 nov. 08 ] Available from: https://doi.org/10.3920/bm2016.0171Vancouver
Bíscola V, Olmos AR de, Choiset Y, Rabesona H, Garro MS, Mozzi F, Chobert J-M, Drouet M, Haertlé T, Franco BDG de M. Soymilk fermentation by Enterococcus faecalis VB43 leads to reduction in the immunoreactivity of allergenic proteins β-conglycinin (7S) and glycinin (11S) [Internet]. Beneficial Microbes. 2017 ; 8( 4): 635-643.[citado 2024 nov. 08 ] Available from: https://doi.org/10.3920/bm2016.0171
