PubAg

Main content area

MLA

Batista, Aline L.D, et al. "Quality Parameters of Probiotic Yogurt Added to Glucose Oxidase Compared to Commercial Products Through Microbiological, Physical–chemical and Metabolic Activity Analyses." Food research international, v. 77, pp. 627-635. doi: 10.1016/j.foodres.2015.08.017

APA

Batista, A. L.D, Silva, R., Cappato, L. P, Almada, C. N, Garcia, R. K.A, Silva, M. C, Raices, R. S.L, Arellano, D. B, Sant'Ana, A. S, Conte Junior, C. A, Freitas, M. Q, & Cruz, A. G. (2015). Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical–chemical and metabolic activity analyses. Food research international, 77, 627-635. doi: 10.1016/j.foodres.2015.08.017

Chicago

Batista, Aline L.D., Ramon Silva, Leandro P Cappato, Caroline N Almada, Rita K.A Garcia, Marcia C Silva, Renata S.L Raices, et al. "Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical–chemical and metabolic activity analyses" Food research international 77, 1 (2015): 627-635. doi: 10.1016/j.foodres.2015.08.017