Effect of Aqueous Extract of the Seaweed Gracilaria domingensis on the Physicochemical, Microbiological, and Textural Features of Fermented Milks.

MLA

Tavares Estevam, Adriana Carneiro, et al. “Effect of Aqueous Extract of the Seaweed Gracilaria Domingensis on the Physicochemical, Microbiological, and Textural Features of Fermented Milks.” Journal of Food Science, vol. 81, no. 4, Apr. 2016, pp. C874–80. EBSCOhost, https://doi.org/10.1111/1750-3841.13264.

APA

Tavares Estevam, A. C., Alonso Buriti, F. C., de Oliveira, T. A., Pereira, E. V. D. S., Florentino, E. R., & Porto, A. L. F. (2016). Effect of Aqueous Extract of the Seaweed Gracilaria domingensis on the Physicochemical, Microbiological, and Textural Features of Fermented Milks. Journal of Food Science, 81(4), C874–C880. https://doi.org/10.1111/1750-3841.13264

Chicago

Tavares Estevam, Adriana Carneiro, Flávia Carolina Alonso Buriti, Tiago Almeida de Oliveira, Elainy Virginia Dos Santos Pereira, Eliane Rolim Florentino, and Ana Lúcia Figueiredo Porto. 2016. “Effect of Aqueous Extract of the Seaweed Gracilaria Domingensis on the Physicochemical, Microbiological, and Textural Features of Fermented Milks.” Journal of Food Science 81 (4): C874–80. doi:10.1111/1750-3841.13264.