Probiotic Yogurt with Brazilian Red Propolis: Physicochemical and Bioactive Properties, Stability, and Shelf Life

AuthID
 P-00R-DNJ
8
Author(s)
Santos, MS
·
Carvalho, CAL
·
Morais, JS
·
Conceicao, ALS
·
Paula, VB
·
Magalhaes Guedes, K
·
Almeida, RCC
Tipo de Documento
Article
Year published
2019
Publicado
in JOURNAL OF FOOD SCIENCE, ISSN: 0022-1147
Volume: 84, Número: 12, Páginas: 3429-3436 (8)
Indexing
Wos®
Scopus®
Crossref®18
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85075461767
Wos: WOS:000497598100001
Source Identifiers
ISSN: 0022-1147
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