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. Web
Citación estilo ChicagoPacheco da Silva, Fabiana Fernanda, Vanessa Biscola, Jean Guy Joseph Leblanc, and 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, and 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.