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Filtros : "LACTOBACILLUS" "Bíscola, Vanessa" Limpar

Filtros

Artigo de periodico
Impact of acerola (Malpighia emarginata DC) byproduct and probiotic strains on technological and sensory features of fermented soy beverages (2019)
Vieira, Antônio Diogo Silva ; Bíscola, Vanessa ; Albuquerque, Marcela Albuquerque Cavalcanti de ; Bedani, Raquel ; Saad, Susana Marta Isay
Source: Journal of Food Science. Unidade: FCF
Subjects: ACEROLA, SOJA, LACTOBACILLUS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VIEIRA, Antônio Diogo Silva et al. Impact of acerola (Malpighia emarginata DC) byproduct and probiotic strains on technological and sensory features of fermented soy beverages. Journal of Food Science, v. 84, n. 12, p. 3726-3734, 2019Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.14939. Acesso em: 02 ago. 2024.
APA
Vieira, A. D. S., Bíscola, V., Albuquerque, M. A. C. de, Bedani, R., & Saad, S. M. I. (2019). Impact of acerola (Malpighia emarginata DC) byproduct and probiotic strains on technological and sensory features of fermented soy beverages. Journal of Food Science, 84( 12), 3726-3734. doi:10.1111/1750-3841.14939
NLM
Vieira ADS, Bíscola V, Albuquerque MAC de, Bedani R, Saad SMI. Impact of acerola (Malpighia emarginata DC) byproduct and probiotic strains on technological and sensory features of fermented soy beverages [Internet]. Journal of Food Science. 2019 ; 84( 12): 3726-3734.[citado 2024 ago. 02 ] Available from: https://doi.org/10.1111/1750-3841.14939
Vancouver
Vieira ADS, Bíscola V, Albuquerque MAC de, Bedani R, Saad SMI. Impact of acerola (Malpighia emarginata DC) byproduct and probiotic strains on technological and sensory features of fermented soy beverages [Internet]. Journal of Food Science. 2019 ; 84( 12): 3726-3734.[citado 2024 ago. 02 ] Available from: https://doi.org/10.1111/1750-3841.14939
Artigo de periodico
Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product (2013)
Bíscola, Vanessa; Todorov, Svetoslav Dimitrov ; Capuano, Verena S. Cabral; Abriouel, H; Galvez, A; Franco, Bernadette Dora Gombossy de Melo
Source: Meat Science. Unidade: FCF
Subjects: LACTOBACILLUS, CHARQUE, RNA RIBOSSÔMICO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BÍSCOLA, Vanessa et al. Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product. Meat Science, v. 93, n. 3, p. 607-613, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2012.11.021. Acesso em: 02 ago. 2024.
APA
Bíscola, V., Todorov, S. D., Capuano, V. S. C., Abriouel, H., Galvez, A., & Franco, B. D. G. de M. (2013). Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product. Meat Science, 93( 3), 607-613. doi:10.1016/j.meatsci.2012.11.021
NLM
Bíscola V, Todorov SD, Capuano VSC, Abriouel H, Galvez A, Franco BDG de M. Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product [Internet]. Meat Science. 2013 ; 93( 3): 607-613.[citado 2024 ago. 02 ] Available from: https://doi.org/10.1016/j.meatsci.2012.11.021
Vancouver
Bíscola V, Todorov SD, Capuano VSC, Abriouel H, Galvez A, Franco BDG de M. Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product [Internet]. Meat Science. 2013 ; 93( 3): 607-613.[citado 2024 ago. 02 ] Available from: https://doi.org/10.1016/j.meatsci.2012.11.021

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