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Artigo de periodico
Survival of Bifidobacterium strains in organic fermented milk is improved as a result of membrane fatty acid composition (2016)
Florence, Ana Carolina Rodrigues; Oliveira, Maricê Nogueira de; Delile, Armelle; Béal, Catherine
Source: International Dairy Journal. Unidade: FCF
Subjects: ÁCIDOS GRAXOS, LEITE FERMENTADO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FLORENCE, Ana Carolina Rodrigues et al. Survival of Bifidobacterium strains in organic fermented milk is improved as a result of membrane fatty acid composition. International Dairy Journal, v. 61, p. 1-9, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.idairyj.2016.03.005. Acesso em: 04 out. 2024.
APA
Florence, A. C. R., Oliveira, M. N. de, Delile, A., & Béal, C. (2016). Survival of Bifidobacterium strains in organic fermented milk is improved as a result of membrane fatty acid composition. International Dairy Journal, 61, 1-9. doi:10.1016/j.idairyj.2016.03.005
NLM
Florence ACR, Oliveira MN de, Delile A, Béal C. Survival of Bifidobacterium strains in organic fermented milk is improved as a result of membrane fatty acid composition [Internet]. International Dairy Journal. 2016 ; 61 1-9.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.idairyj.2016.03.005
Vancouver
Florence ACR, Oliveira MN de, Delile A, Béal C. Survival of Bifidobacterium strains in organic fermented milk is improved as a result of membrane fatty acid composition [Internet]. International Dairy Journal. 2016 ; 61 1-9.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.idairyj.2016.03.005
Artigo de periodico
Acai pulp addition improves fatty acid profile and probiotic viability in yoghurt (2010)
Santo, Ana Paula do Espirito; Silva, Roberta C; Soares, Fabiana Andréia Schafer de Martini; Anjos, Douglas; Gioielli, Luiz Antonio ; Oliveira, Maricê Nogueira de
Source: International Dairy Journal. Unidade: FCF
Subjects: POLPA, AÇAÍ, PROBIÓTICOS, ÁCIDOS GRAXOS, IOGURTE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTO, Ana Paula do Espirito et al. Acai pulp addition improves fatty acid profile and probiotic viability in yoghurt. International Dairy Journal, v. 20, n. 6, p. 415-422, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.idairyj.2010.01.002. Acesso em: 04 out. 2024.
APA
Santo, A. P. do E., Silva, R. C., Soares, F. A. S. de M., Anjos, D., Gioielli, L. A., & Oliveira, M. N. de. (2010). Acai pulp addition improves fatty acid profile and probiotic viability in yoghurt. International Dairy Journal, 20( 6), 415-422. doi:10.1016/j.idairyj.2010.01.002
NLM
Santo AP do E, Silva RC, Soares FAS de M, Anjos D, Gioielli LA, Oliveira MN de. Acai pulp addition improves fatty acid profile and probiotic viability in yoghurt [Internet]. International Dairy Journal. 2010 ; 20( 6): 415-422.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.idairyj.2010.01.002
Vancouver
Santo AP do E, Silva RC, Soares FAS de M, Anjos D, Gioielli LA, Oliveira MN de. Acai pulp addition improves fatty acid profile and probiotic viability in yoghurt [Internet]. International Dairy Journal. 2010 ; 20( 6): 415-422.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.idairyj.2010.01.002
Artigo de periodico
Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria (2001)
Oliveira, Maricê Nogueira de; Sodini, I.; Remeuf, F.; Corrieu, G.
Source: International Dairy Journal. Unidade: FCF
Subjects: LACTOBACILLUS, SUPLEMENTAÇÃO ALIMENTAR, IOGURTE (MICROBIOLOGIA), MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Maricê Nogueira de et al. Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria. International Dairy Journal, v. 11, n. 11-12, p. 935-942, 2001Tradução . . Disponível em: https://doi.org/10.1016/s0958-6946(01)00142-x. Acesso em: 04 out. 2024.
APA
Oliveira, M. N. de, Sodini, I., Remeuf, F., & Corrieu, G. (2001). Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria. International Dairy Journal, 11( 11-12), 935-942. doi:10.1016/s0958-6946(01)00142-x
NLM
Oliveira MN de, Sodini I, Remeuf F, Corrieu G. Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria [Internet]. International Dairy Journal. 2001 ; 11( 11-12): 935-942.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/s0958-6946(01)00142-x
Vancouver
Oliveira MN de, Sodini I, Remeuf F, Corrieu G. Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria [Internet]. International Dairy Journal. 2001 ; 11( 11-12): 935-942.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/s0958-6946(01)00142-x

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