Pacheco da Silva, F. F., Biscola, V., Leblanc, J. G. J., & Gombossy de Melo Franco, B. D. (2016). Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk.
Citación estilo ChicagoPacheco da Silva, Fabiana Fernanda, Vanessa Biscola, Jean Guy Joseph Leblanc, y Bernadette Dora Gombossy de Melo Franco. Effect of Indigenous Lactic Acid Bacteria Isolated From Goat Milk and Cheeses On Folate and Riboflavin Content of Fermented Goat Milk. 2016.
Cita MLAPacheco da Silva, Fabiana Fernanda, Vanessa Biscola, Jean Guy Joseph Leblanc, y Bernadette Dora Gombossy de Melo Franco. Effect of Indigenous Lactic Acid Bacteria Isolated From Goat Milk and Cheeses On Folate and Riboflavin Content of Fermented Goat Milk. 2016.