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Filtros : "STREPTOCOCCUS" "Food Chemistry" Limpar

Filtros

USP affiliated authors
- filisetti, tullia maria clara caterina (~1)
- saad, susana marta isay (~1)
- salatino, antonio (~1)
Date published
- 2011 (~1)
- 2006 (~1)
Subjects
- streptococcus (2)
- alimentos funcionais (1)
- antioxidantes (1)
- flavonóides (1)
- lactobacillus (1)

Artigo de periodico
A new type of Brazilian propolis: prenylated benzophenones in propolis from Amazon and effects against cariogenic bacteria (2011)
Ishida, Vanna Francine de Castro; Negri, Giuseppina; Salatino, Antonio ; Bandeira, Maria Fulgência C. L
Source: Food Chemistry. Unidade: IB
Subjects: PRÓPOLIS, ANTIOXIDANTES, STREPTOCOCCUS, FLAVONÓIDES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ISHIDA, Vanna Francine de Castro et al. A new type of Brazilian propolis: prenylated benzophenones in propolis from Amazon and effects against cariogenic bacteria. Food Chemistry, v. 125, n. 3, p. 966-972, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2010.09.089. Acesso em: 03 out. 2024.
APA
Ishida, V. F. de C., Negri, G., Salatino, A., & Bandeira, M. F. C. L. (2011). A new type of Brazilian propolis: prenylated benzophenones in propolis from Amazon and effects against cariogenic bacteria. Food Chemistry, 125( 3), 966-972. doi:10.1016/j.foodchem.2010.09.089
NLM
Ishida VF de C, Negri G, Salatino A, Bandeira MFCL. A new type of Brazilian propolis: prenylated benzophenones in propolis from Amazon and effects against cariogenic bacteria [Internet]. Food Chemistry. 2011 ; 125( 3): 966-972.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.foodchem.2010.09.089
Vancouver
Ishida VF de C, Negri G, Salatino A, Bandeira MFCL. A new type of Brazilian propolis: prenylated benzophenones in propolis from Amazon and effects against cariogenic bacteria [Internet]. Food Chemistry. 2011 ; 125( 3): 966-972.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.foodchem.2010.09.089
Artigo de periodico
Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus (2006)
Buriti, Flávia Carolina Alonso; Cardarelli, Haíssa Roberta; Filisetti, Tullia Maria Clara Caterina; Saad, Susana Marta Isay
Source: Food Chemistry. Unidade: FCF
Subjects: SUPLEMENTAÇÃO ALIMENTAR, LACTOBACILLUS, STREPTOCOCCUS, QUEIJO, ALIMENTOS FUNCIONAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BURITI, Flávia Carolina Alonso et al. Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus. Food Chemistry, v. 104, n. 4, p. 1605-1610, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2007.03.001. Acesso em: 03 out. 2024.
APA
Buriti, F. C. A., Cardarelli, H. R., Filisetti, T. M. C. C., & Saad, S. M. I. (2006). Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus. Food Chemistry, 104( 4), 1605-1610. doi:10.1016/j.foodchem.2007.03.001
NLM
Buriti FCA, Cardarelli HR, Filisetti TMCC, Saad SMI. Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus [Internet]. Food Chemistry. 2006 ; 104( 4): 1605-1610.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.foodchem.2007.03.001
Vancouver
Buriti FCA, Cardarelli HR, Filisetti TMCC, Saad SMI. Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus [Internet]. Food Chemistry. 2006 ; 104( 4): 1605-1610.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.foodchem.2007.03.001

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