Cite
HARVARD Citation
Moreira, R. et al. (2017). Development of a juçara and Ubá mango juice mixture with added Lactobacillus rhamnosus GG processed by high pressure. Lebensmittel-Wissenschaft + Technologie =. pp. 259-268. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Moreira, R. et al. (2017). Development of a juçara and Ubá mango juice mixture with added Lactobacillus rhamnosus GG processed by high pressure. Lebensmittel-Wissenschaft + Technologie =. pp. 259-268. [Online].