Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii .

MLA

de Souza, Handray Fernandes, et al. “Evaluation of Sensory Acceptance, Purchase Intention and Color Parameters of Potentially Probiotic Mead with Saccharomyces Boulardii .” Food Science and Biotechnology, vol. 33, no. 7, Nov. 2023, pp. 1651–59. EBSCOhost, https://doi.org/10.1007/s10068-023-01459-y.

APA

de Souza, H. F., Monteiro, G. F., Di Próspero Gonçalves, V. D., Dos Santos, J. V., de Oliveira, A. C. D., Pereira, K. N., Carosia, M. F., de Carvalho, M. V., Brandi, I. V., & Kamimura, E. S. (2023). Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii . Food Science and Biotechnology, 33(7), 1651–1659. https://doi.org/10.1007/s10068-023-01459-y

Chicago

de Souza, Handray Fernandes, Giovana Felicio Monteiro, Victor Dédalo Di Próspero Gonçalves, João Vitor Dos Santos, Amanda Cristina Dias de Oliveira, Karina Nascimento Pereira, Mariana Fronja Carosia, Marina Vieira de Carvalho, Igor Viana Brandi, and Eliana Setsuko Kamimura. 2023. “Evaluation of Sensory Acceptance, Purchase Intention and Color Parameters of Potentially Probiotic Mead with Saccharomyces Boulardii .” Food Science and Biotechnology 33 (7): 1651–59. doi:10.1007/s10068-023-01459-y.