Azevedo, Pamela Oliveira de Souza de; Aliakbarian, Bahar; Casazza, Alessandro Alberto; LeBlanc, Jean Guy; Perego, Patrizia; Oliveira, Ricardo Pinheiro de Souza 
Source: PharmaNutrition. Unidade: FCF
Subjects: PROBIÓTICOS, LEITE DESNATADO, LACTOBACILLUS, COMPOSTOS FENÓLICOS
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AZEVEDO, Pamela Oliveira de Souza de et al. Production of fermented skim milk supplemented with different grape pomace extracts: effect on viability and acidification performance of probiotic cultures. PharmaNutrition, v. 6, n. 2, p. 64-68, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.phanu.2018.03.001. Acesso em: 07 nov. 2024.APA
Azevedo, P. O. de S. de, Aliakbarian, B., Casazza, A. A., LeBlanc, J. G., Perego, P., & Oliveira, R. P. de S. (2018). Production of fermented skim milk supplemented with different grape pomace extracts: effect on viability and acidification performance of probiotic cultures. PharmaNutrition, 6( 2), 64-68. doi:10.1016/j.phanu.2018.03.001NLM
Azevedo PO de S de, Aliakbarian B, Casazza AA, LeBlanc JG, Perego P, Oliveira RP de S. Production of fermented skim milk supplemented with different grape pomace extracts: effect on viability and acidification performance of probiotic cultures [Internet]. PharmaNutrition. 2018 ; 6( 2): 64-68.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1016/j.phanu.2018.03.001Vancouver
Azevedo PO de S de, Aliakbarian B, Casazza AA, LeBlanc JG, Perego P, Oliveira RP de S. Production of fermented skim milk supplemented with different grape pomace extracts: effect on viability and acidification performance of probiotic cultures [Internet]. PharmaNutrition. 2018 ; 6( 2): 64-68.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1016/j.phanu.2018.03.001
