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Artigo de periodico
The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk (2009)
Oliveira, Ricardo Pinheiro de Souza ; Perego, Patrizia; Converti, Attilio; Oliveira, Maricê Nogueira de
Source: International Journal of Dairy Technology. Unidade: FCF
Subjects: PROBIÓTICOS, IOGURTE, LEITE (PROCESSAMENTO)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk. International Journal of Dairy Technology, v. 62, n. 2, p. 195-203, 2009Tradução . . Disponível em: https://doi.org/10.1111/j.1471-0307.2009.00471.x. Acesso em: 08 ago. 2024.
APA
Oliveira, R. P. de S., Perego, P., Converti, A., & Oliveira, M. N. de. (2009). The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk. International Journal of Dairy Technology, 62( 2), 195-203. doi:10.1111/j.1471-0307.2009.00471.x
NLM
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk [Internet]. International Journal of Dairy Technology. 2009 ; 62( 2): 195-203.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1111/j.1471-0307.2009.00471.x
Vancouver
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk [Internet]. International Journal of Dairy Technology. 2009 ; 62( 2): 195-203.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1111/j.1471-0307.2009.00471.x
Artigo de periodico
The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4 degrees C (2009)
Saccaro, Daniela Marques; Tamine, Adnan Y.; Pilleggi, Ana Lúcia O. P. S.; Oliveira, Maricê Nogueira de
Source: International Journal of Dairy Technology. Unidade: FCF
Subjects: PROBIÓTICOS, IOGURTE, BACTÉRIAS LÁTICAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SACCARO, Daniela Marques et al. The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4 degrees C. International Journal of Dairy Technology, v. 62, n. 3, p. 397-404, 2009Tradução . . Disponível em: http://www3.interscience.wiley.com/cgi-bin/fulltext/122511957/PDFSTART. Acesso em: 08 ago. 2024.
APA
Saccaro, D. M., Tamine, A. Y., Pilleggi, A. L. O. P. S., & Oliveira, M. N. de. (2009). The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4 degrees C. International Journal of Dairy Technology, 62( 3), 397-404. Recuperado de http://www3.interscience.wiley.com/cgi-bin/fulltext/122511957/PDFSTART
NLM
Saccaro DM, Tamine AY, Pilleggi ALOPS, Oliveira MN de. The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4 degrees C [Internet]. International Journal of Dairy Technology. 2009 ; 62( 3): 397-404.[citado 2024 ago. 08 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/122511957/PDFSTART
Vancouver
Saccaro DM, Tamine AY, Pilleggi ALOPS, Oliveira MN de. The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4 degrees C [Internet]. International Journal of Dairy Technology. 2009 ; 62( 3): 397-404.[citado 2024 ago. 08 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/122511957/PDFSTART
Artigo de periodico
Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk (2009)
Oliveira, Ricardo Pinheiro de Souza ; Florence, Ana Carolina Rodrigues; Silva, Roberta Claro da; Perego, Patrizia; Converti, Attilio; Gioielli, Luiz Antonio ; Oliveira, Maricê Nogueira de
Source: International Journal of Food Microbiology. Unidade: FCF
Subjects: PROBIÓTICOS, LACTOCOCCUS, LEITE, BACTÉRIAS, MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk. International Journal of Food Microbiology, v. 128, n. 3, p. 467-472, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.ijfoodmicro.2008.10.012. Acesso em: 08 ago. 2024.
APA
Oliveira, R. P. de S., Florence, A. C. R., Silva, R. C. da, Perego, P., Converti, A., Gioielli, L. A., & Oliveira, M. N. de. (2009). Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk. International Journal of Food Microbiology, 128( 3), 467-472. doi:10.1016/j.ijfoodmicro.2008.10.012
NLM
Oliveira RP de S, Florence ACR, Silva RC da, Perego P, Converti A, Gioielli LA, Oliveira MN de. Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk [Internet]. International Journal of Food Microbiology. 2009 ; 128( 3): 467-472.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2008.10.012
Vancouver
Oliveira RP de S, Florence ACR, Silva RC da, Perego P, Converti A, Gioielli LA, Oliveira MN de. Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk [Internet]. International Journal of Food Microbiology. 2009 ; 128( 3): 467-472.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2008.10.012

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