Cita APA

Cruz, A. G., Castro, W. F., Faria, J. A. F., Lollo, P. C. B., Amaya-Farfan, J., Freitas, M. Q., . . . Godoy, H. T. Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival ofprobiotic microorganisms, production of organic acid an aroma compounds.

Citación estilo Chicago

Cruz, A. G., W. F. Castro, J. A. F. Faria, P. C. B. Lollo, J. Amaya-Farfan, M. Q. Freitas, D. Rodríguez, C. A. F. Oliveira, y H. T. Godoy. Probiotic Yogurts Manufactured With Increased Glucose Oxidase Levels: Postacidification, Proteolytic Patterns, Survival Ofprobiotic Microorganisms, Production of Organic Acid an Aroma Compounds.

Cita MLA

Cruz, A. G., et al. Probiotic Yogurts Manufactured With Increased Glucose Oxidase Levels: Postacidification, Proteolytic Patterns, Survival Ofprobiotic Microorganisms, Production of Organic Acid an Aroma Compounds.