IN VITRO EVALUATION OF THE PROBIOTIC POTENTIAL OF YEASTS AND THE USE IN THE ELABORATION OF FERMENTED BEVERAGES BASED ON WHEY AND BEET JUICE

Detalhes bibliográficos
Autor(a) principal: DAELEN RESENDE OLIVEIRA
Data de Publicação: 2018
Tipo de documento: Dissertação
Título da fonte: Portal de Dados Abertos da CAPES
Texto Completo: https://sucupira.capes.gov.br/sucupira/public/consultas/coleta/trabalhoConclusao/viewTrabalhoConclusao.jsf?popup=true&id_trabalho=6341280
id BRCRIS_2903dcd5b043a8c2753e583cb0cc39c9
network_acronym_str CAPES
network_name_str Portal de Dados Abertos da CAPES
dc.title.pt-BR.fl_str_mv IN VITRO EVALUATION OF THE PROBIOTIC POTENTIAL OF YEASTS AND THE USE IN THE ELABORATION OF FERMENTED BEVERAGES BASED ON WHEY AND BEET JUICE
title IN VITRO EVALUATION OF THE PROBIOTIC POTENTIAL OF YEASTS AND THE USE IN THE ELABORATION OF FERMENTED BEVERAGES BASED ON WHEY AND BEET JUICE
spellingShingle IN VITRO EVALUATION OF THE PROBIOTIC POTENTIAL OF YEASTS AND THE USE IN THE ELABORATION OF FERMENTED BEVERAGES BASED ON WHEY AND BEET JUICE
Kluyveromyces lactis. β-galactosidase. Bebidas funcionais. Atividade Antioxidante. HPLC.
Kluyveromyces lactis. β-galactosidase. Functional drinks. Antioxidant activity. HPLC.
DAELEN RESENDE OLIVEIRA
title_short IN VITRO EVALUATION OF THE PROBIOTIC POTENTIAL OF YEASTS AND THE USE IN THE ELABORATION OF FERMENTED BEVERAGES BASED ON WHEY AND BEET JUICE
title_full IN VITRO EVALUATION OF THE PROBIOTIC POTENTIAL OF YEASTS AND THE USE IN THE ELABORATION OF FERMENTED BEVERAGES BASED ON WHEY AND BEET JUICE
title_fullStr IN VITRO EVALUATION OF THE PROBIOTIC POTENTIAL OF YEASTS AND THE USE IN THE ELABORATION OF FERMENTED BEVERAGES BASED ON WHEY AND BEET JUICE
IN VITRO EVALUATION OF THE PROBIOTIC POTENTIAL OF YEASTS AND THE USE IN THE ELABORATION OF FERMENTED BEVERAGES BASED ON WHEY AND BEET JUICE
title_full_unstemmed IN VITRO EVALUATION OF THE PROBIOTIC POTENTIAL OF YEASTS AND THE USE IN THE ELABORATION OF FERMENTED BEVERAGES BASED ON WHEY AND BEET JUICE
IN VITRO EVALUATION OF THE PROBIOTIC POTENTIAL OF YEASTS AND THE USE IN THE ELABORATION OF FERMENTED BEVERAGES BASED ON WHEY AND BEET JUICE
title_sort IN VITRO EVALUATION OF THE PROBIOTIC POTENTIAL OF YEASTS AND THE USE IN THE ELABORATION OF FERMENTED BEVERAGES BASED ON WHEY AND BEET JUICE
topic Kluyveromyces lactis. β-galactosidase. Bebidas funcionais. Atividade Antioxidante. HPLC.
Kluyveromyces lactis. β-galactosidase. Functional drinks. Antioxidant activity. HPLC.
publishDate 2018
format masterThesis
url https://sucupira.capes.gov.br/sucupira/public/consultas/coleta/trabalhoConclusao/viewTrabalhoConclusao.jsf?popup=true&id_trabalho=6341280
author_role author
author DAELEN RESENDE OLIVEIRA
author_facet DAELEN RESENDE OLIVEIRA
dc.contributor.authorLattes.fl_str_mv http://lattes.cnpq.br/3180620403880502
dc.publisher.none.fl_str_mv UNIVERSIDADE FEDERAL DE LAVRAS
publisher.none.fl_str_mv UNIVERSIDADE FEDERAL DE LAVRAS
instname_str UNIVERSIDADE FEDERAL DE LAVRAS
dc.publisher.program.fl_str_mv MICROBIOLOGIA AGRÍCOLA
dc.description.course.none.fl_txt_mv MICROBIOLOGIA AGRÍCOLA
reponame_str Portal de Dados Abertos da CAPES
collection Portal de Dados Abertos da CAPES
spelling CAPESPortal de Dados Abertos da CAPESIN VITRO EVALUATION OF THE PROBIOTIC POTENTIAL OF YEASTS AND THE USE IN THE ELABORATION OF FERMENTED BEVERAGES BASED ON WHEY AND BEET JUICEIN VITRO EVALUATION OF THE PROBIOTIC POTENTIAL OF YEASTS AND THE USE IN THE ELABORATION OF FERMENTED BEVERAGES BASED ON WHEY AND BEET JUICEIN VITRO EVALUATION OF THE PROBIOTIC POTENTIAL OF YEASTS AND THE USE IN THE ELABORATION OF FERMENTED BEVERAGES BASED ON WHEY AND BEET JUICEIN VITRO EVALUATION OF THE PROBIOTIC POTENTIAL OF YEASTS AND THE USE IN THE ELABORATION OF FERMENTED BEVERAGES BASED ON WHEY AND BEET JUICEIN VITRO EVALUATION OF THE PROBIOTIC POTENTIAL OF YEASTS AND THE USE IN THE ELABORATION OF FERMENTED BEVERAGES BASED ON WHEY AND BEET JUICEIN VITRO EVALUATION OF THE PROBIOTIC POTENTIAL OF YEASTS AND THE USE IN THE ELABORATION OF FERMENTED BEVERAGES BASED ON WHEY AND BEET JUICEIN VITRO EVALUATION OF THE PROBIOTIC POTENTIAL OF YEASTS AND THE USE IN THE ELABORATION OF FERMENTED BEVERAGES BASED ON WHEY AND BEET JUICEKluyveromyces lactis. β-galactosidase. Bebidas funcionais. Atividade Antioxidante. HPLC.2018masterThesishttps://sucupira.capes.gov.br/sucupira/public/consultas/coleta/trabalhoConclusao/viewTrabalhoConclusao.jsf?popup=true&id_trabalho=6341280authorDAELEN RESENDE OLIVEIRAhttp://lattes.cnpq.br/3180620403880502UNIVERSIDADE FEDERAL DE LAVRASUNIVERSIDADE FEDERAL DE LAVRASUNIVERSIDADE FEDERAL DE LAVRASMICROBIOLOGIA AGRÍCOLAMICROBIOLOGIA AGRÍCOLAPortal de Dados Abertos da CAPESPortal de Dados Abertos da CAPES
identifier_str_mv OLIVEIRA, DAELEN RESENDE. IN VITRO EVALUATION OF THE PROBIOTIC POTENTIAL OF YEASTS AND THE USE IN THE ELABORATION OF FERMENTED BEVERAGES BASED ON WHEY AND BEET JUICE. 2018. Tese.
dc.identifier.citation.fl_str_mv OLIVEIRA, DAELEN RESENDE. IN VITRO EVALUATION OF THE PROBIOTIC POTENTIAL OF YEASTS AND THE USE IN THE ELABORATION OF FERMENTED BEVERAGES BASED ON WHEY AND BEET JUICE. 2018. Tese.
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