Sensory characteristics, brand and probiotic claim on the overall liking of commercial probiotic fermented milks: Which one is more relevant? (2019)
- Authors:
- Autor USP: SILVA, ANA CAROLINA CONTI E - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.foodres.2018.08.011
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; LEITE FERMENTADO; MARCAS COMERCIAIS; PROBIÓTICOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v. 116, p.184-189, 2019
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: hybrid
- Licença: unspecified-oa
-
ABNT
SILVA, Ana Carolina Conti e e SOUZA-BORGES, Patricia Kelli de. Sensory characteristics, brand and probiotic claim on the overall liking of commercial probiotic fermented milks: Which one is more relevant?. Food Research International, v. 116, p. 184-189, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2018.08.011. Acesso em: 03 jun. 2024. -
APA
Silva, A. C. C. e, & Souza-Borges, P. K. de. (2019). Sensory characteristics, brand and probiotic claim on the overall liking of commercial probiotic fermented milks: Which one is more relevant? Food Research International, 116, 184-189. doi:10.1016/j.foodres.2018.08.011 -
NLM
Silva ACC e, Souza-Borges PK de. Sensory characteristics, brand and probiotic claim on the overall liking of commercial probiotic fermented milks: Which one is more relevant? [Internet]. Food Research International. 2019 ; 116 184-189.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.foodres.2018.08.011 -
Vancouver
Silva ACC e, Souza-Borges PK de. Sensory characteristics, brand and probiotic claim on the overall liking of commercial probiotic fermented milks: Which one is more relevant? [Internet]. Food Research International. 2019 ; 116 184-189.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.foodres.2018.08.011 - Oregano essential oil: effect on sensory acceptability
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Informações sobre o DOI: 10.1016/j.foodres.2018.08.011 (Fonte: oaDOI API)
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