Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Buosi, Roberto Elias"'
Autor:
Maldonado, Rafael Resende, Araújo, Lucas da Costa, Dariva, Letícia Caroline da Silva, Rebac, Késsia Nazar, Pinto, Isadora Amalfi de Souza, Prado, João Pedro Rodrigues, Saeki, Juliana Kazumi, Silva, Thainara Santos, Takematsu, Emerson Kazuhiro, Tiene, Natália Vilela, Aguiar-Oliveira, Elizama, Buosi, Roberto Elias, Deziderio, Marcela Aparecida, Kamimura, Eliana Setsuko
Publikováno v:
In LWT December 2017 86:254-260
Autor:
Maldonado , Rafael Resende, Buosi, Roberto Elias, Avancini Neto , Octávio, Araújo, Ramon dos Santos, Deziderio , Marcela Aparecida, Aguiar de Oliveira, Elizama, Petrus , Rodrigo Rodrigues, Kamimura, Eliana Setsuko
Publikováno v:
Journal of Biotechnology and Biodiversity; Vol. 9 No. 4 (2021): Journal of Biotechnology and Biodiversity; 350-358
Journal of Biotechnology and Biodiversity; Vol. 9 Núm. 4 (2021): Journal of Biotechnology and Biodiversity; 350-358
Journal of Biotechnology and Biodiversity; v. 9 n. 4 (2021): Journal of Biotechnology and Biodiversity; 350-358
Journal of Biotechnology and Biodiversity; Vol. 9 Núm. 4 (2021): Journal of Biotechnology and Biodiversity; 350-358
Journal of Biotechnology and Biodiversity; v. 9 n. 4 (2021): Journal of Biotechnology and Biodiversity; 350-358
Fermented lactic beverages have high sensory acceptance and may present probiotic microorganisms that are able to promote well-being. Milk is the primary substrate for this type of fermentation. However, more and more, consumers have been requesting
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=periodicosuf::cca34274266e358a39f62be930a9c5a7
https://sistemas.uft.edu.br/periodicos/index.php/JBB/article/view/12119
https://sistemas.uft.edu.br/periodicos/index.php/JBB/article/view/12119