Subjects: PROBIÓTICOS, FRUTAS, PIGMENTOS VEGETAIS, VITAMINA D, EXPRESSÃO GÊNICA, METABOLÔMICA
ABNT
SUZUKI, Juliana Yumi. Exploring red pitaya pulp as a fermented food base for probiotic products: impacts on probiotic potential, bioactive and flavor compounds, VDR expression, and inflammation pathways. 2024. Tese (Doutorado) – Universidade de São Paulo, São Paulo, 2024. Disponível em: https://www.teses.usp.br/teses/disponiveis/112/112131/tde-30092025-143152/. Acesso em: 27 nov. 2025.APA
Suzuki, J. Y. (2024). Exploring red pitaya pulp as a fermented food base for probiotic products: impacts on probiotic potential, bioactive and flavor compounds, VDR expression, and inflammation pathways (Tese (Doutorado). Universidade de São Paulo, São Paulo. Recuperado de https://www.teses.usp.br/teses/disponiveis/112/112131/tde-30092025-143152/NLM
Suzuki JY. Exploring red pitaya pulp as a fermented food base for probiotic products: impacts on probiotic potential, bioactive and flavor compounds, VDR expression, and inflammation pathways [Internet]. 2024 ;[citado 2025 nov. 27 ] Available from: https://www.teses.usp.br/teses/disponiveis/112/112131/tde-30092025-143152/Vancouver
Suzuki JY. Exploring red pitaya pulp as a fermented food base for probiotic products: impacts on probiotic potential, bioactive and flavor compounds, VDR expression, and inflammation pathways [Internet]. 2024 ;[citado 2025 nov. 27 ] Available from: https://www.teses.usp.br/teses/disponiveis/112/112131/tde-30092025-143152/
