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Artigo de periodico
Influence of prebiotic ingredients on the growth kinetics and bacteriocin production of Lactococcus lactis (2015)
Farinha, Luiz Rogério Ludwig; Sabo, Sabrina da Silva; Porto, Maria C; Souza, Ellen Cristina; Oliveira, Maricê Nogueira de; Oliveira, Ricardo Pinheiro de Souza
Source: Chemical Engineering Transactions. Unidade: FCF
Subjects: LACTOCOCCUS, PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FARINHA, Luiz Rogério Ludwig et al. Influence of prebiotic ingredients on the growth kinetics and bacteriocin production of Lactococcus lactis. Chemical Engineering Transactions, v. 43, p. 313-318, 2015Tradução . . Disponível em: https://doi.org/10.3303/CET1543053. Acesso em: 15 out. 2024.
APA
Farinha, L. R. L., Sabo, S. da S., Porto, M. C., Souza, E. C., Oliveira, M. N. de, & Oliveira, R. P. de S. (2015). Influence of prebiotic ingredients on the growth kinetics and bacteriocin production of Lactococcus lactis. Chemical Engineering Transactions, 43, 313-318. doi:10.3303/CET1543053
NLM
Farinha LRL, Sabo S da S, Porto MC, Souza EC, Oliveira MN de, Oliveira RP de S. Influence of prebiotic ingredients on the growth kinetics and bacteriocin production of Lactococcus lactis [Internet]. Chemical Engineering Transactions. 2015 ; 43 313-318.[citado 2024 out. 15 ] Available from: https://doi.org/10.3303/CET1543053
Vancouver
Farinha LRL, Sabo S da S, Porto MC, Souza EC, Oliveira MN de, Oliveira RP de S. Influence of prebiotic ingredients on the growth kinetics and bacteriocin production of Lactococcus lactis [Internet]. Chemical Engineering Transactions. 2015 ; 43 313-318.[citado 2024 out. 15 ] Available from: https://doi.org/10.3303/CET1543053
Artigo de periodico
Addition of strawberry, raspberry and “Pitanga” pulps improves the physical properties of symbiotic yoghurts (2014)
Bueno, Luciana; Silva, Thamires M. S; Perina, Natália Pratis; Bogsan, Cristina Stewart Bittencourt ; Oliveira, Maricê Nogueira de
Source: Chemical Engineering Transactions. Unidade: FCF
Subjects: PROBIÓTICOS, PITANGA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BUENO, Luciana et al. Addition of strawberry, raspberry and “Pitanga” pulps improves the physical properties of symbiotic yoghurts. Chemical Engineering Transactions, v. 38, p. 499-504, 2014Tradução . . Disponível em: https://doi.org/10.3303/CET1438084. Acesso em: 15 out. 2024.
APA
Bueno, L., Silva, T. M. S., Perina, N. P., Bogsan, C. S. B., & Oliveira, M. N. de. (2014). Addition of strawberry, raspberry and “Pitanga” pulps improves the physical properties of symbiotic yoghurts. Chemical Engineering Transactions, 38, 499-504. doi:10.3303/CET1438084
NLM
Bueno L, Silva TMS, Perina NP, Bogsan CSB, Oliveira MN de. Addition of strawberry, raspberry and “Pitanga” pulps improves the physical properties of symbiotic yoghurts [Internet]. Chemical Engineering Transactions. 2014 ; 38 499-504.[citado 2024 out. 15 ] Available from: https://doi.org/10.3303/CET1438084
Vancouver
Bueno L, Silva TMS, Perina NP, Bogsan CSB, Oliveira MN de. Addition of strawberry, raspberry and “Pitanga” pulps improves the physical properties of symbiotic yoghurts [Internet]. Chemical Engineering Transactions. 2014 ; 38 499-504.[citado 2024 out. 15 ] Available from: https://doi.org/10.3303/CET1438084
Artigo de periodico
Growth and survival of mixed probiotics in nonfat fermented milk: the effect of inulin (2011)
Oliveira, Ricardo Pinheiro de Souza ; Perego, Patrizia; Oliveira, Maricê Nogueira de; Converti, Attilio
Source: Chemical Engineering Transactions. Unidade: FCF
Subjects: LEITE FERMENTADO, PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Growth and survival of mixed probiotics in nonfat fermented milk: the effect of inulin. Chemical Engineering Transactions, v. 24, p. 457-462, 2011Tradução . . Disponível em: https://doi.org/10.3303/CET1124077. Acesso em: 15 out. 2024.
APA
Oliveira, R. P. de S., Perego, P., Oliveira, M. N. de, & Converti, A. (2011). Growth and survival of mixed probiotics in nonfat fermented milk: the effect of inulin. Chemical Engineering Transactions, 24, 457-462. doi:10.3303/CET1124077
NLM
Oliveira RP de S, Perego P, Oliveira MN de, Converti A. Growth and survival of mixed probiotics in nonfat fermented milk: the effect of inulin [Internet]. Chemical Engineering Transactions. 2011 ; 24 457-462.[citado 2024 out. 15 ] Available from: https://doi.org/10.3303/CET1124077
Vancouver
Oliveira RP de S, Perego P, Oliveira MN de, Converti A. Growth and survival of mixed probiotics in nonfat fermented milk: the effect of inulin [Internet]. Chemical Engineering Transactions. 2011 ; 24 457-462.[citado 2024 out. 15 ] Available from: https://doi.org/10.3303/CET1124077

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