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Artigo de periodico
Au-modified carbon electrodes produced by laser scribing for electrochemical analysis of probiotic activity (2024)
Gongoni, Juliana Luz Melo ; Chumanov, George; Garcia, Carlos D; Paixão, Thiago Regis Longo Cesar da
Source: Analysis and Sensing. Unidade: IQ
Subjects: ELETRODO, CARBONO, PROBIÓTICOS, ELETROQUÍMICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GONGONI, Juliana Luz Melo et al. Au-modified carbon electrodes produced by laser scribing for electrochemical analysis of probiotic activity. Analysis and Sensing, v. 4, p. 1-7 art. e20230005, 2024Tradução . . Disponível em: https://dx.doi.org/10.1002/anse.202300056. Acesso em: 14 set. 2024.
APA
Gongoni, J. L. M., Chumanov, G., Garcia, C. D., & Paixão, T. R. L. C. da. (2024). Au-modified carbon electrodes produced by laser scribing for electrochemical analysis of probiotic activity. Analysis and Sensing, 4, 1-7 art. e20230005. doi:10.1002/anse.202300056
NLM
Gongoni JLM, Chumanov G, Garcia CD, Paixão TRLC da. Au-modified carbon electrodes produced by laser scribing for electrochemical analysis of probiotic activity [Internet]. Analysis and Sensing. 2024 ; 4 1-7 art. e20230005.[citado 2024 set. 14 ] Available from: https://dx.doi.org/10.1002/anse.202300056
Vancouver
Gongoni JLM, Chumanov G, Garcia CD, Paixão TRLC da. Au-modified carbon electrodes produced by laser scribing for electrochemical analysis of probiotic activity [Internet]. Analysis and Sensing. 2024 ; 4 1-7 art. e20230005.[citado 2024 set. 14 ] Available from: https://dx.doi.org/10.1002/anse.202300056
Artigo de periodico
Effects os partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage (2011)
Marafon, Ana Paula; Sumi, Adriana; Granato, D; Alcantara, Maria Regina; Tamime, Adnan Yahia; Oliveira, Marice
Source: Journal of Dairy Science. Unidades: IQ, FCF
Subjects: PROBIÓTICOS, ALIMENTOS FORTIFICADOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MARAFON, Ana Paula et al. Effects os partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage. Journal of Dairy Science, v. 94, n. 11, p. 5330-5340, 2011Tradução . . Disponível em: https://doi.org/10.3168/jds.2011-4366. Acesso em: 14 set. 2024.
APA
Marafon, A. P., Sumi, A., Granato, D., Alcantara, M. R., Tamime, A. Y., & Oliveira, M. (2011). Effects os partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage. Journal of Dairy Science, 94( 11), 5330-5340. doi:10.3168/jds.2011-4366
NLM
Marafon AP, Sumi A, Granato D, Alcantara MR, Tamime AY, Oliveira M. Effects os partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage [Internet]. Journal of Dairy Science. 2011 ; 94( 11): 5330-5340.[citado 2024 set. 14 ] Available from: https://doi.org/10.3168/jds.2011-4366
Vancouver
Marafon AP, Sumi A, Granato D, Alcantara MR, Tamime AY, Oliveira M. Effects os partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage [Internet]. Journal of Dairy Science. 2011 ; 94( 11): 5330-5340.[citado 2024 set. 14 ] Available from: https://doi.org/10.3168/jds.2011-4366
Artigo de periodico
Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria (2008)
Damin, Maria Regina; Minowa, Eimy; Alcântara, Maria Regina; Oliveira, Maricê Nogueira de
Source: Journal of Texture Studies. Unidades: IQ, FCF
Subjects: PROBIÓTICOS, IOGURTE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DAMIN, Maria Regina et al. Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria. Journal of Texture Studies, v. 39, n. 1, p. 40-45, 2008Tradução . . Acesso em: 14 set. 2024.
APA
Damin, M. R., Minowa, E., Alcântara, M. R., & Oliveira, M. N. de. (2008). Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria. Journal of Texture Studies, 39( 1), 40-45.
NLM
Damin MR, Minowa E, Alcântara MR, Oliveira MN de. Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria. Journal of Texture Studies. 2008 ;39( 1): 40-45.[citado 2024 set. 14 ]
Vancouver
Damin MR, Minowa E, Alcântara MR, Oliveira MN de. Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria. Journal of Texture Studies. 2008 ;39( 1): 40-45.[citado 2024 set. 14 ]

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