Souza, H.F.d.; Freire, E.N.S.; Monteiro, G.F.; Bogáz, L.T.; Teixeira, R.D.; Junior, F.V.S.; Teixeira, F.D.; Santos, J.V.d.; Carvalho, M.V.d.; Rocha, R.d.S.;
et al. Development of Potentially Probiotic Mead from Co-Fermentation by Saccharomyces cerevisiae var. boulardii and Kombucha Microorganisms. Fermentation 2024, 10, 482.
https://doi.org/10.3390/fermentation10090482
AMA Style
Souza HFd, Freire ENS, Monteiro GF, Bogáz LT, Teixeira RD, Junior FVS, Teixeira FD, Santos JVd, Carvalho MVd, Rocha RdS,
et al. Development of Potentially Probiotic Mead from Co-Fermentation by Saccharomyces cerevisiae var. boulardii and Kombucha Microorganisms. Fermentation. 2024; 10(9):482.
https://doi.org/10.3390/fermentation10090482
Chicago/Turabian Style
Souza, Handray Fernandes de, Eduardo Novais Souza Freire, Giovana FelÃcio Monteiro, Lorena Teixeira Bogáz, Ricardo Donizete Teixeira, Fabiano Vaquero Silva Junior, Felipe Donizete Teixeira, João Vitor dos Santos, Marina Vieira de Carvalho, Ramon da Silva Rocha,
and et al. 2024. "Development of Potentially Probiotic Mead from Co-Fermentation by Saccharomyces cerevisiae var. boulardii and Kombucha Microorganisms" Fermentation 10, no. 9: 482.
https://doi.org/10.3390/fermentation10090482
APA Style
Souza, H. F. d., Freire, E. N. S., Monteiro, G. F., Bogáz, L. T., Teixeira, R. D., Junior, F. V. S., Teixeira, F. D., Santos, J. V. d., Carvalho, M. V. d., Rocha, R. d. S., da Cruz, A. G., Bell, J. M. L. N. d. M., Brandi, I. V., & Kamimura, E. S.
(2024). Development of Potentially Probiotic Mead from Co-Fermentation by Saccharomyces cerevisiae var. boulardii and Kombucha Microorganisms. Fermentation, 10(9), 482.
https://doi.org/10.3390/fermentation10090482
