Milk and açaí berry pulp improve sensorial acceptability of kefir-fermented milk beverage (2016)
Fonte: Acta Amazonica. Unidade: FZEA
Assuntos: FERMENTAÇÃO LÁTICA, BEBIDAS NÃO ALCOÓLICAS, BIOMASSA, LEITE, AÇAÍ, ANÁLISE SENSORIAL DE ALIMENTOS
ABNT
NOGUEIRA, Lara Kozlowski et al. Milk and açaí berry pulp improve sensorial acceptability of kefir-fermented milk beverage. Acta Amazonica, v. 46, n. 4, p. 417-424, 2016Tradução . . Disponível em: https://doi.org/10.1590/1809-4392201600173. Acesso em: 31 ago. 2024.APA
Nogueira, L. K., Aguiar-Oliveira, E., Kamimura, E. S., & Maldonado, R. R. (2016). Milk and açaí berry pulp improve sensorial acceptability of kefir-fermented milk beverage. Acta Amazonica, 46( 4), 417-424. doi:10.1590/1809-4392201600173NLM
Nogueira LK, Aguiar-Oliveira E, Kamimura ES, Maldonado RR. Milk and açaí berry pulp improve sensorial acceptability of kefir-fermented milk beverage [Internet]. Acta Amazonica. 2016 ; 46( 4): 417-424.[citado 2024 ago. 31 ] Available from: https://doi.org/10.1590/1809-4392201600173Vancouver
Nogueira LK, Aguiar-Oliveira E, Kamimura ES, Maldonado RR. Milk and açaí berry pulp improve sensorial acceptability of kefir-fermented milk beverage [Internet]. Acta Amazonica. 2016 ; 46( 4): 417-424.[citado 2024 ago. 31 ] Available from: https://doi.org/10.1590/1809-4392201600173