Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures (2009)
Source: Dairy Science and Technology. Unidade: FCF
Subjects: LACTOBACILLUS, LEITE FERMENTADO
ABNT
FLORENCE, Ana Carolina Rodrigues et al. Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures. Dairy Science and Technology, v. 89, n. 6, p. 541-553, 2009Tradução . . Disponível em: https://doi.org/10.1051/dst/2009030. Acesso em: 21 out. 2024.APA
Florence, A. C. R., Silva, R. C. da, Espírito Santo, A. P. do, Gioielli, L. A., Tamime, A. Y., & Oliveira, M. N. de. (2009). Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures. Dairy Science and Technology, 89( 6), 541-553. doi:10.1051/dst/2009030NLM
Florence ACR, Silva RC da, Espírito Santo AP do, Gioielli LA, Tamime AY, Oliveira MN de. Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures [Internet]. Dairy Science and Technology. 2009 ; 89( 6): 541-553.[citado 2024 out. 21 ] Available from: https://doi.org/10.1051/dst/2009030Vancouver
Florence ACR, Silva RC da, Espírito Santo AP do, Gioielli LA, Tamime AY, Oliveira MN de. Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures [Internet]. Dairy Science and Technology. 2009 ; 89( 6): 541-553.[citado 2024 out. 21 ] Available from: https://doi.org/10.1051/dst/2009030