On probiotic yeasts in food development: Saccharomyces boulardii, a trend (2022)
Source: Food Science and Technology. Unidade: FZEA
Subjects: PROBIÓTICOS, LEVEDURAS, MICROBIOLOGIA DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS
ABNT
SOUZA, Handray Fernandes de et al. On probiotic yeasts in food development: Saccharomyces boulardii, a trend. Food Science and Technology, v. 42, p. 1-7, 2022Tradução . . Disponível em: https://doi.org/10.1590/fst.92321. Acesso em: 14 set. 2024.APA
Souza, H. F. de, Carosia, M. F., Pinheiro, C., Carvalho, M. V. de, Oliveira, C. A. F. de, & Kamimura, E. S. (2022). On probiotic yeasts in food development: Saccharomyces boulardii, a trend. Food Science and Technology, 42, 1-7. doi:10.1590/fst.92321NLM
Souza HF de, Carosia MF, Pinheiro C, Carvalho MV de, Oliveira CAF de, Kamimura ES. On probiotic yeasts in food development: Saccharomyces boulardii, a trend [Internet]. Food Science and Technology. 2022 ; 42 1-7.[citado 2024 set. 14 ] Available from: https://doi.org/10.1590/fst.92321Vancouver
Souza HF de, Carosia MF, Pinheiro C, Carvalho MV de, Oliveira CAF de, Kamimura ES. On probiotic yeasts in food development: Saccharomyces boulardii, a trend [Internet]. Food Science and Technology. 2022 ; 42 1-7.[citado 2024 set. 14 ] Available from: https://doi.org/10.1590/fst.92321