Cite
Saccharomyces cerevisiae from Brazilian kefir-fermented milk: An in vitro evaluation of probiotic properties.
MLA
Lima, Meire Dos Santos Falcão De, et al. “Saccharomyces Cerevisiae from Brazilian Kefir-Fermented Milk: An in Vitro Evaluation of Probiotic Properties.” Microbial Pathogenesis, vol. 110, Sept. 2017, pp. 670–77. EBSCOhost, https://doi.org/10.1016/j.micpath.2017.05.010.
APA
Lima, M. D. S. F. D., Souza, K. M. S. D., Albuquerque, W. W. C., Teixeira, J. A. C., Cavalcanti, M. T. H., & Porto, A. L. F. (2017). Saccharomyces cerevisiae from Brazilian kefir-fermented milk: An in vitro evaluation of probiotic properties. Microbial Pathogenesis, 110, 670–677. https://doi.org/10.1016/j.micpath.2017.05.010
Chicago
Lima, Meire Dos Santos Falcão De, Karoline Mirella Soares De Souza, Wendell Wagner Campos Albuquerque, José António Couto Teixeira, Maria Taciana Holanda Cavalcanti, and Ana Lúcia Figueiredo Porto. 2017. “Saccharomyces Cerevisiae from Brazilian Kefir-Fermented Milk: An in Vitro Evaluation of Probiotic Properties.” Microbial Pathogenesis 110 (September): 670–77. doi:10.1016/j.micpath.2017.05.010.