Martinez, Rafael Chacon Ruiz; Aynaou, Azz-Eddine; Albrecht, Simone; Schols, Henk A; Martinis, Elaine Cristina Pereira de; Zoetendal, Erwin G; Venema, Koen; Saad, Susana Marta Isay 
; Smidt, Hauke
Fonte: International Journal of Food Microbiology. Unidades: FCFRP, FCF
Assuntos: LACTOBACILLUS, PROBIÓTICOS, LEITE
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MARTINEZ, Rafael Chacon Ruiz et al. In vitro evaluation of gastrointestinal survival of Lactobacillus amylovorus DSM 16698 alone and combined with galactooligosaccharides, milk and/or Bifidobacterium animalis subsp. lactis Bb-12. International Journal of Food Microbiology, v. 149, n. 2, p. 152-158, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.ijfoodmicro.2011.06.010. Acesso em: 11 nov. 2024.APA
Martinez, R. C. R., Aynaou, A. -E., Albrecht, S., Schols, H. A., Martinis, E. C. P. de, Zoetendal, E. G., et al. (2011). In vitro evaluation of gastrointestinal survival of Lactobacillus amylovorus DSM 16698 alone and combined with galactooligosaccharides, milk and/or Bifidobacterium animalis subsp. lactis Bb-12. International Journal of Food Microbiology, 149( 2), 152-158. doi:10.1016/j.ijfoodmicro.2011.06.010NLM
Martinez RCR, Aynaou A-E, Albrecht S, Schols HA, Martinis ECP de, Zoetendal EG, Venema K, Saad SMI, Smidt H. In vitro evaluation of gastrointestinal survival of Lactobacillus amylovorus DSM 16698 alone and combined with galactooligosaccharides, milk and/or Bifidobacterium animalis subsp. lactis Bb-12 [Internet]. International Journal of Food Microbiology. 2011 ; 149( 2): 152-158.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2011.06.010Vancouver
Martinez RCR, Aynaou A-E, Albrecht S, Schols HA, Martinis ECP de, Zoetendal EG, Venema K, Saad SMI, Smidt H. In vitro evaluation of gastrointestinal survival of Lactobacillus amylovorus DSM 16698 alone and combined with galactooligosaccharides, milk and/or Bifidobacterium animalis subsp. lactis Bb-12 [Internet]. International Journal of Food Microbiology. 2011 ; 149( 2): 152-158.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2011.06.010
