Increasing folate content through the use of lactic acid bacteria in novel fermented foods (2017)
- Authors:
- Autor USP: SAAD, SUSANA MARTA ISAY - FCF
- Unidade: FCF
- Subjects: BACTÉRIAS LÁTICAS; ALIMENTOS FERMENTADOS
- Language: Inglês
- Imprenta:
- Publisher: CRC Press
- Publisher place: Boca Raton
- Date published: 2017
- ISBN: 978-1-4987-3811-8
- Source:
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ABNT
ALBUQUERQUE, Marcela Albuquerque Cavalcanti de et al. Increasing folate content through the use of lactic acid bacteria in novel fermented foods. Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Tradução . Boca Raton: CRC Press, 2017. . . Acesso em: 24 abr. 2024. -
APA
Albuquerque, M. A. C. de, Bedani, R., Saad, S. M. I., & Leblanc, J. G. J. (2017). Increasing folate content through the use of lactic acid bacteria in novel fermented foods. In Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Boca Raton: CRC Press. -
NLM
Albuquerque MAC de, Bedani R, Saad SMI, Leblanc JGJ. Increasing folate content through the use of lactic acid bacteria in novel fermented foods. In: Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Boca Raton: CRC Press; 2017. [citado 2024 abr. 24 ] -
Vancouver
Albuquerque MAC de, Bedani R, Saad SMI, Leblanc JGJ. Increasing folate content through the use of lactic acid bacteria in novel fermented foods. In: Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Boca Raton: CRC Press; 2017. [citado 2024 abr. 24 ] - Amaranth and okara increase gastrointestinal in vitro resistance of probiotic strains in a fermented soy product
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- Prebiotic effects in human milk influenced by mother’s age
- Prospective applications of probiotics and prebiotics in foods
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