Potential application of four types of tropical fruits in lactic fermentation (2017)
Source: LWT - Food Science and Technology. Unidade: FZEA
Subjects: SUCOS DE FRUTAS, ANÁLISE SENSORIAL DE ALIMENTOS, FRUTAS TROPICAIS, CARAMBOLA, GOIABA, MANGA, FERMENTAÇÃO LÁTICA, LACTOBACILLUS
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MALDONADO, Rafael Resende et al. Potential application of four types of tropical fruits in lactic fermentation. LWT - Food Science and Technology, v. 86, p. 254-260, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2017.08.005. Acesso em: 18 nov. 2024.APA
Maldonado, R. R., Araújo, L. da C., Dariva, L. C. da S., Rebac, K. N., Pinto, I. A. de S., Prado, J. P. R., et al. (2017). Potential application of four types of tropical fruits in lactic fermentation. LWT - Food Science and Technology, 86, 254-260. doi:10.1016/j.lwt.2017.08.005NLM
Maldonado RR, Araújo L da C, Dariva LC da S, Rebac KN, Pinto IA de S, Prado JPR, Saeki JK, Silva TS, Takematsu EK, Tiene NV, Aguiar-Oliveira E, Buosi RE, Deziderio MA, Kamimura ES. Potential application of four types of tropical fruits in lactic fermentation [Internet]. LWT - Food Science and Technology. 2017 ; 86 254-260.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.lwt.2017.08.005Vancouver
Maldonado RR, Araújo L da C, Dariva LC da S, Rebac KN, Pinto IA de S, Prado JPR, Saeki JK, Silva TS, Takematsu EK, Tiene NV, Aguiar-Oliveira E, Buosi RE, Deziderio MA, Kamimura ES. Potential application of four types of tropical fruits in lactic fermentation [Internet]. LWT - Food Science and Technology. 2017 ; 86 254-260.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.lwt.2017.08.005
