de Souza, H. F., Bessa, M. S., Gonçalves, V. D. D. P., Dos Santos, J. V., Pinheiro, C., das Chagas, E. G. L., . . . Kamimura, E. S. (2024). Growing conditions of Saccharomyces boulardii for the development of potentially probiotic mead: Fermentation kinetics, viable cell counts and bioactive compounds. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 30(7), 603. https://doi.org/10.1177/10820132231162683
Chicago Zitierstilde Souza, Handray Fernandes, Mariana Sousa Bessa, Victor Dédalo Di Próspero Gonçalves, João Vitor Dos Santos, Carolina Pinheiro, Eduardo Galvão Leite das Chagas, Marina Vieira de Carvalho, Igor Viana Brandi, und Eliana Setsuko Kamimura. "Growing Conditions of Saccharomyces Boulardii for the Development of Potentially Probiotic Mead: Fermentation Kinetics, Viable Cell Counts and Bioactive Compounds." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 30, no. 7 (2024): 603. https://dx.doi.org/10.1177/10820132231162683.
MLA Zitierstilde Souza, Handray Fernandes, et al. "Growing Conditions of Saccharomyces Boulardii for the Development of Potentially Probiotic Mead: Fermentation Kinetics, Viable Cell Counts and Bioactive Compounds." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 30, no. 7, 2024, p. 603.