Okuro, Paula Kiyomi; Thomazini, Marcelo; Balieiro, Júlio Cesar de Carvalho 
; Liberal, Roberta Danielle Correa de Oliveira; Carmen Silvia Favaro-Trindade
Source: Food Research International. Unidade: FZEA
Subjects: PROBIÓTICOS, MICROENCAPSULAÇÃO, MICROSCOPIA ELETRÔNICA DE VARREDURA
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OKURO, Paula Kiyomi et al. Co-encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability. Food Research International, v. 53, n. 1, p. 96-103, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2013.03.042. Acesso em: 11 nov. 2024.APA
Okuro, P. K., Thomazini, M., Balieiro, J. C. de C., Liberal, R. D. C. de O., & Carmen Silvia Favaro-Trindade,. (2013). Co-encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability. Food Research International, 53( 1), 96-103. doi:10.1016/j.foodres.2013.03.042NLM
Okuro PK, Thomazini M, Balieiro JC de C, Liberal RDC de O, Carmen Silvia Favaro-Trindade. Co-encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability [Internet]. Food Research International. 2013 ; 53( 1): 96-103.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodres.2013.03.042Vancouver
Okuro PK, Thomazini M, Balieiro JC de C, Liberal RDC de O, Carmen Silvia Favaro-Trindade. Co-encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability [Internet]. Food Research International. 2013 ; 53( 1): 96-103.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodres.2013.03.042
