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Filtros : " FCF003" "LEITE FERMENTADO" Limpar

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  • Trabalho de evento-resumo

    Profile of fatty acids in bovine and buffalo fermented milk by pure and mixed cultures Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus (2017)

    Matsuo, Mariana Mitiko; Prestes, Alessandra; Yoshiga, Bruna Miyuki; Rodrigues, Alexandre Mariani; Bogsan, Cristina Stewart Bittencourt

    Source: Anais. Conference titles: Congresso Brasileiro de Microbiologia. Unidade: FCF

    Subjects: LEITE FERMENTADO, PROBIÓTICOS

    Acesso à fonteHow to cite
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    • ABNT

      MATSUO, Mariana Mitiko et al. Profile of fatty acids in bovine and buffalo fermented milk by pure and mixed cultures Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus. 2017, Anais.. São Paulo: Sociedade Brasileira de Microbiologia (SBM), 2017. Disponível em: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm. Acesso em: 03 nov. 2024.

    • APA

      Matsuo, M. M., Prestes, A., Yoshiga, B. M., Rodrigues, A. M., & Bogsan, C. S. B. (2017). Profile of fatty acids in bovine and buffalo fermented milk by pure and mixed cultures Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus. In Anais. São Paulo: Sociedade Brasileira de Microbiologia (SBM). Recuperado de http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm

    • NLM

      Matsuo MM, Prestes A, Yoshiga BM, Rodrigues AM, Bogsan CSB. Profile of fatty acids in bovine and buffalo fermented milk by pure and mixed cultures Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus [Internet]. Anais. 2017 ;[citado 2024 nov. 03 ] Available from: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm

    • Vancouver

      Matsuo MM, Prestes A, Yoshiga BM, Rodrigues AM, Bogsan CSB. Profile of fatty acids in bovine and buffalo fermented milk by pure and mixed cultures Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus [Internet]. Anais. 2017 ;[citado 2024 nov. 03 ] Available from: http://www.sbmicrobiologia.org.br/29cbm-anais/trabalhos.htm

  • Artigo de periodico

    Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks (2012)

    Florence, Ana Carolina Rodrigues; Béal, Catherine; Silva, Roberta Claro da; Bogsan, Cristina Stewart Bittencourt ; Pilleggi, Ana Lucia Orlandini Souza; Gioielli, Luiz Antonio ; Oliveira, Maricê Nogueira de

    Source: Food Chemistry. Unidade: FCF

    Subjects: LEITE FERMENTADO, ÁCIDO LINOLEICO

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    • ABNT

      FLORENCE, Ana Carolina Rodrigues et al. Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks. Food Chemistry, v. 135, n. 4, p. 2207-2214, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2012.07.026. Acesso em: 03 nov. 2024.

    • APA

      Florence, A. C. R., Béal, C., Silva, R. C. da, Bogsan, C. S. B., Pilleggi, A. L. O. S., Gioielli, L. A., & Oliveira, M. N. de. (2012). Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks. Food Chemistry, 135( 4), 2207-2214. doi:10.1016/j.foodchem.2012.07.026

    • NLM

      Florence ACR, Béal C, Silva RC da, Bogsan CSB, Pilleggi ALOS, Gioielli LA, Oliveira MN de. Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks [Internet]. Food Chemistry. 2012 ; 135( 4): 2207-2214.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/j.foodchem.2012.07.026

    • Vancouver

      Florence ACR, Béal C, Silva RC da, Bogsan CSB, Pilleggi ALOS, Gioielli LA, Oliveira MN de. Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks [Internet]. Food Chemistry. 2012 ; 135( 4): 2207-2214.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/j.foodchem.2012.07.026
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