Fonte: European Food Research and Technology. Unidade: CENA
Assuntos: FUNGOS, PIGMENTOS VEGETAIS (PRODUÇÃO)
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CABRAL, Maria Marina Serrão et al. Carotenoids production from a newly isolated Sporidiobolus pararoseus strain by submerged fermentation. European Food Research and Technology, v. 233, n. 1, p. 159-166, 2011Tradução . . Disponível em: https://doi.org/10.1007/s00217-011-1510-0. Acesso em: 30 ago. 2024.APA
Cabral, M. M. S., Cence, K., Zeni, J., Tsai, S. M., Durrer, A., Foltran, L. L., et al. (2011). Carotenoids production from a newly isolated Sporidiobolus pararoseus strain by submerged fermentation. European Food Research and Technology, 233( 1), 159-166. doi:10.1007/s00217-011-1510-0NLM
Cabral MMS, Cence K, Zeni J, Tsai SM, Durrer A, Foltran LL, Toniazzo G, Valduga E, Treichel H. Carotenoids production from a newly isolated Sporidiobolus pararoseus strain by submerged fermentation [Internet]. European Food Research and Technology. 2011 ; 233( 1): 159-166.[citado 2024 ago. 30 ] Available from: https://doi.org/10.1007/s00217-011-1510-0Vancouver
Cabral MMS, Cence K, Zeni J, Tsai SM, Durrer A, Foltran LL, Toniazzo G, Valduga E, Treichel H. Carotenoids production from a newly isolated Sporidiobolus pararoseus strain by submerged fermentation [Internet]. European Food Research and Technology. 2011 ; 233( 1): 159-166.[citado 2024 ago. 30 ] Available from: https://doi.org/10.1007/s00217-011-1510-0
