Source: Food Function. Unidade: FCF
Subjects: LACTOBACILLUS, AÇAÍ, SUPLEMENTAÇÃO ALIMENTAR, PROBIÓTICOS
ABNT
COSTA, Mayra Garcia Maia et al. Synbiotic Amazonian palm berry (açai, Euterpe oleracea Mart.) ice cream improved Lactobacillus rhamnosus GG survival to simulated gastrointestinal stress. Food Function, v. 8, n. 2, p. 731-740, 2017Tradução . . Disponível em: https://doi.org/10.1039/c6fo00778c. Acesso em: 16 out. 2024.APA
Costa, M. G. M., Ooki, G. N., Vieira, A. D. S., Bedani, R., & Saad, S. M. I. (2017). Synbiotic Amazonian palm berry (açai, Euterpe oleracea Mart.) ice cream improved Lactobacillus rhamnosus GG survival to simulated gastrointestinal stress. Food Function, 8( 2), 731-740. doi:10.1039/c6fo00778cNLM
Costa MGM, Ooki GN, Vieira ADS, Bedani R, Saad SMI. Synbiotic Amazonian palm berry (açai, Euterpe oleracea Mart.) ice cream improved Lactobacillus rhamnosus GG survival to simulated gastrointestinal stress [Internet]. Food Function. 2017 ; 8( 2): 731-740.[citado 2024 out. 16 ] Available from: https://doi.org/10.1039/c6fo00778cVancouver
Costa MGM, Ooki GN, Vieira ADS, Bedani R, Saad SMI. Synbiotic Amazonian palm berry (açai, Euterpe oleracea Mart.) ice cream improved Lactobacillus rhamnosus GG survival to simulated gastrointestinal stress [Internet]. Food Function. 2017 ; 8( 2): 731-740.[citado 2024 out. 16 ] Available from: https://doi.org/10.1039/c6fo00778c