Source: New Biotechnology. Conference titles: European Congress on Biotechnology. Unidade: FZEA
Subjects: PROBIÓTICOS, LIPÍDEOS, CIÊNCIA DE ALIMENTOS
ABNT
NORI, M. et al. Stability enhancement of Lactobacillus acidophilus and Bifidobacterium lactis in lipid microparticles produced by melt emulsification. New Biotechnology. Amsterdam: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo. . Acesso em: 09 maio 2024. , 2009APA
Nori, M., Lopes, C. M., Fávaro-Trindade, C. S., & Souto, E. B. (2009). Stability enhancement of Lactobacillus acidophilus and Bifidobacterium lactis in lipid microparticles produced by melt emulsification. New Biotechnology. Amsterdam: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo.NLM
Nori M, Lopes CM, Fávaro-Trindade CS, Souto EB. Stability enhancement of Lactobacillus acidophilus and Bifidobacterium lactis in lipid microparticles produced by melt emulsification. New Biotechnology. 2009 ; 25 S56-S57.[citado 2024 maio 09 ]Vancouver
Nori M, Lopes CM, Fávaro-Trindade CS, Souto EB. Stability enhancement of Lactobacillus acidophilus and Bifidobacterium lactis in lipid microparticles produced by melt emulsification. New Biotechnology. 2009 ; 25 S56-S57.[citado 2024 maio 09 ]