Source: Food Research International. Unidade: FZEA
Subjects: IOGURTE, GLICOSE, ESTRESSE OXIDATIVO, PROBIÓTICOS
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CRUZ, Adriano Gomes da et al. Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage. Food Research International, v. 51, n. 2, p. 723-728, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2013.01.028. Acesso em: 09 set. 2024.APA
Cruz, A. G. da, Castro, W. F., Faria, J. de A. F., Bolini, H. M. A., Celeghini, R. M. dos S., Raices, R. S. L., et al. (2013). Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage. Food Research International, 51( 2), 723-728. doi:10.1016/j.foodres.2013.01.028NLM
Cruz AG da, Castro WF, Faria J de AF, Bolini HMA, Celeghini RM dos S, Raices RSL, Oliveira CAF de, Freitas MQ, Conte Junior CA, Mársico ET. Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage [Internet]. Food Research International. 2013 ; 51( 2): 723-728.[citado 2024 set. 09 ] Available from: https://doi.org/10.1016/j.foodres.2013.01.028Vancouver
Cruz AG da, Castro WF, Faria J de AF, Bolini HMA, Celeghini RM dos S, Raices RSL, Oliveira CAF de, Freitas MQ, Conte Junior CA, Mársico ET. Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage [Internet]. Food Research International. 2013 ; 51( 2): 723-728.[citado 2024 set. 09 ] Available from: https://doi.org/10.1016/j.foodres.2013.01.028