Impact of fermentation conditions on the quality and sensory properties of a probiotic cupuassu (Theobroma grandiflorum) beverage

MLA

Virgínia Kelly Gonçalves Abreu, et al. “Impact of Fermentation Conditions on the Quality and Sensory Properties of a Probiotic Cupuassu (Theobroma Grandiflorum) Beverage.” Food Research International (Ottawa, Ont.), vol. 100, no. Pt 1, May 2017. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....5d700b72e1a9e4a35316c83bd82a9fee&authtype=sso&custid=ns315887.

APA

Virgínia Kelly Gonçalves Abreu, Narendra Narain, Ana Lúcia Fernandes Pereira, Wallaff Sammk Correa Feitosa, Wesley Faria Gomes, Tatiana de Oliveira Lemos, & Sueli Rodrigues. (2017). Impact of fermentation conditions on the quality and sensory properties of a probiotic cupuassu (Theobroma grandiflorum) beverage. Food Research International (Ottawa, Ont.), 100(Pt 1).

Chicago

Virgínia Kelly Gonçalves Abreu, Narendra Narain, Ana Lúcia Fernandes Pereira, Wallaff Sammk Correa Feitosa, Wesley Faria Gomes, Tatiana de Oliveira Lemos, and Sueli Rodrigues. 2017. “Impact of Fermentation Conditions on the Quality and Sensory Properties of a Probiotic Cupuassu (Theobroma Grandiflorum) Beverage.” Food Research International (Ottawa, Ont.) 100 (Pt 1). http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....5d700b72e1a9e4a35316c83bd82a9fee&authtype=sso&custid=ns315887.