Traditional fermented foods as an adjuvant treatment to diabetes (2020)
Souza, Caroliny de Almeida; Oliveira, Ícaro Alves Cavalcante Leite de 
; Rolim, Victória Ananias de Oliveira; Bogsan, Cristina Stewart Bittencourt
Source: Current Geriatrics Reports. Unidades: FCF, FSP
Subjects: ALIMENTOS FERMENTADOS, DIABETES MELLITUS
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ABNT
SOUZA, Caroliny de Almeida et al. Traditional fermented foods as an adjuvant treatment to diabetes. Current Geriatrics Reports, v. 9, p. 242–250, 2020Tradução . . Disponível em: https://doi.org/10.1007/s13670-020-00337-3. Acesso em: 23 maio 2024.APA
Souza, C. de A., Oliveira, Í. A. C. L. de, Rolim, V. A. de O., & Bogsan, C. S. B. (2020). Traditional fermented foods as an adjuvant treatment to diabetes. Current Geriatrics Reports, 9, 242–250. doi:10.1007/s13670-020-00337-3NLM
Souza C de A, Oliveira ÍACL de, Rolim VA de O, Bogsan CSB. Traditional fermented foods as an adjuvant treatment to diabetes [Internet]. Current Geriatrics Reports. 2020 ; 9 242–250.[citado 2024 maio 23 ] Available from: https://doi.org/10.1007/s13670-020-00337-3Vancouver
Souza C de A, Oliveira ÍACL de, Rolim VA de O, Bogsan CSB. Traditional fermented foods as an adjuvant treatment to diabetes [Internet]. Current Geriatrics Reports. 2020 ; 9 242–250.[citado 2024 maio 23 ] Available from: https://doi.org/10.1007/s13670-020-00337-3
