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Elaboration and characteriation of probiotic ferementate wi..:
Marçal, Eduarda Josefa Alves
;
Lima, Joyce Almeida
;
Felinto, Ana Clara Bezerra
...
https://rsdjournal.org/index.php/rsd/article/view/14975/13565. , 2021
Link:
https://rsdjournal.org/index.php/rsd/article/view/1497
RT Journal T1
Elaboration and characteriation of probiotic ferementate with purple grape jelly (Vitis vinífera l) ; Elaboración y caracterización de ferementado probiótico com jalea de uva morada (Vitis vinífera l) ; Elaboração e caracterização de fermentado probiótico com geléia de uva roxa (Vitis vinífera l)
UL https://suche.suub.uni-bremen.de/peid=base-ftjrsd:oai:ojs.pkp.sfu.ca:article_14975&Exemplar=1&LAN=DE A1 Marçal, Eduarda Josefa Alves A1 Lima, Joyce Almeida A1 Felinto, Ana Clara Bezerra A1 Oliveira, Igor Macêdo de A1 Sousa, Juliana Barbosa de A1 Bú, Steffany Albuquerque do A1 Melo, Wagner Gomes de A1 Cavalcanti, Mayra da Silva PB Research, Society and Development YR 2021 K1 Food analysis K1 Yogurt K1 Functional food K1 Análisis de los alimentos K1 Yogur K1 Comida funcional K1 Análise de alimentos K1 Iogurte K1 Alimento funcional JF https://rsdjournal.org/index.php/rsd/article/view/14975/13565 LK http://dx.doi.org/https://rsdjournal.org/index.php/rsd/article/view/14975 DO https://rsdjournal.org/index.php/rsd/article/view/14975 SF ELIB - SuUB Bremen
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