Lactobacillus acidophilus and bifidobacterium sp. in co-culture improve sensory acceptance of potentially probiotic petit-suisse cheese (2010)
- Authors:
- USP affiliated authors: BEHRENS, JORGE HERMAN - ESALQ ; SAAD, SUSANA MARTA ISAY - FCF
- Unidades: ESALQ; FCF
- DOI: 10.1556/AALIM.39.2010.3.3
- Subjects: PROBIÓTICOS; LACTOBACILLUS; STREPTOCOCCUS
- Agências de fomento:
- Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
- Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
- Salute - Vitae Brasil (SALUTE), São José dos Campos, SP, Brasil
- Financiamento Danisco/DuPont
- Rhodia - Grupo Solvay (RHODIA), São Paulo, SP, Brasil
- Mylner Industria E Comercio Ltda. (MYLNER), São Paulo, SP, Brasil
- Plury Química Ltda (PLURY), São Paulo, SP, Brasil
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Acta Alimentaria
- ISSN: 0139-3006
- Volume/Número/Paginação/Ano: v. 39, n. 3, p. 265-276, 2010
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
PEREIRA, L. C et al. Lactobacillus acidophilus and bifidobacterium sp. in co-culture improve sensory acceptance of potentially probiotic petit-suisse cheese. Acta Alimentaria, v. 39, n. 3, p. 265-276, 2010Tradução . . Disponível em: https://doi.org/10.1556/AALIM.39.2010.3.3. Acesso em: 26 abr. 2024. -
APA
Pereira, L. C., Souza, C. H. B. de, Behrens, J. H., & Saad, S. M. I. (2010). Lactobacillus acidophilus and bifidobacterium sp. in co-culture improve sensory acceptance of potentially probiotic petit-suisse cheese. Acta Alimentaria, 39( 3), 265-276. doi:10.1556/AALIM.39.2010.3.3 -
NLM
Pereira LC, Souza CHB de, Behrens JH, Saad SMI. Lactobacillus acidophilus and bifidobacterium sp. in co-culture improve sensory acceptance of potentially probiotic petit-suisse cheese [Internet]. Acta Alimentaria. 2010 ; 39( 3): 265-276.[citado 2024 abr. 26 ] Available from: https://doi.org/10.1556/AALIM.39.2010.3.3 -
Vancouver
Pereira LC, Souza CHB de, Behrens JH, Saad SMI. Lactobacillus acidophilus and bifidobacterium sp. in co-culture improve sensory acceptance of potentially probiotic petit-suisse cheese [Internet]. Acta Alimentaria. 2010 ; 39( 3): 265-276.[citado 2024 abr. 26 ] Available from: https://doi.org/10.1556/AALIM.39.2010.3.3 - Taste-related factors and food neophobia: Are they associated with nutritional status and teenagers food choices?
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Informações sobre o DOI: 10.1556/AALIM.39.2010.3.3 (Fonte: oaDOI API)
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