Impact of acerola (Malpighia emarginata DC) byproduct and probiotic strains on technological and sensory features of fermented soy beverages (2019)
- Authors:
- USP affiliated authors: SAAD, SUSANA MARTA ISAY - FCF ; VIEIRA, ANTONIO DIOGO SILVA - FCF ; ALBUQUERQUE, MARCELA ALBUQUERQUE CAVALCANTI DE - FCF
- Unidade: FCF
- DOI: 10.1111/1750-3841.14939
- Subjects: ACEROLA; SOJA; LACTOBACILLUS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Journal of Food Science
- ISSN: 0022-1147
- Volume/Número/Paginação/Ano: v. 84, n. 12, p. 3726-3734, 2019
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
VIEIRA, Antônio Diogo Silva et al. Impact of acerola (Malpighia emarginata DC) byproduct and probiotic strains on technological and sensory features of fermented soy beverages. Journal of Food Science, v. 84, n. 12, p. 3726-3734, 2019Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.14939. Acesso em: 29 maio 2024. -
APA
Vieira, A. D. S., Bíscola, V., Albuquerque, M. A. C. de, Bedani, R., & Saad, S. M. I. (2019). Impact of acerola (Malpighia emarginata DC) byproduct and probiotic strains on technological and sensory features of fermented soy beverages. Journal of Food Science, 84( 12), 3726-3734. doi:10.1111/1750-3841.14939 -
NLM
Vieira ADS, Bíscola V, Albuquerque MAC de, Bedani R, Saad SMI. Impact of acerola (Malpighia emarginata DC) byproduct and probiotic strains on technological and sensory features of fermented soy beverages [Internet]. Journal of Food Science. 2019 ; 84( 12): 3726-3734.[citado 2024 maio 29 ] Available from: https://doi.org/10.1111/1750-3841.14939 -
Vancouver
Vieira ADS, Bíscola V, Albuquerque MAC de, Bedani R, Saad SMI. Impact of acerola (Malpighia emarginata DC) byproduct and probiotic strains on technological and sensory features of fermented soy beverages [Internet]. Journal of Food Science. 2019 ; 84( 12): 3726-3734.[citado 2024 maio 29 ] Available from: https://doi.org/10.1111/1750-3841.14939 - Lactic acid bacteria application to decrease food allergies
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Informações sobre o DOI: 10.1111/1750-3841.14939 (Fonte: oaDOI API)
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