Source: International Dairy Journal. Unidade: FCF
Subjects: ÁCIDOS GRAXOS, LEITE FERMENTADO
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ABNT
FLORENCE, Ana Carolina Rodrigues et al. Survival of Bifidobacterium strains in organic fermented milk is improved as a result of membrane fatty acid composition. International Dairy Journal, v. 61, p. 1-9, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.idairyj.2016.03.005. Acesso em: 03 jun. 2024.APA
Florence, A. C. R., Oliveira, M. N. de, Delile, A., & Béal, C. (2016). Survival of Bifidobacterium strains in organic fermented milk is improved as a result of membrane fatty acid composition. International Dairy Journal, 61, 1-9. doi:10.1016/j.idairyj.2016.03.005NLM
Florence ACR, Oliveira MN de, Delile A, Béal C. Survival of Bifidobacterium strains in organic fermented milk is improved as a result of membrane fatty acid composition [Internet]. International Dairy Journal. 2016 ; 61 1-9.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.idairyj.2016.03.005Vancouver
Florence ACR, Oliveira MN de, Delile A, Béal C. Survival of Bifidobacterium strains in organic fermented milk is improved as a result of membrane fatty acid composition [Internet]. International Dairy Journal. 2016 ; 61 1-9.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.idairyj.2016.03.005
