Vicenssuto, G., & Castro, R. d. (2019). Mango peel increased the growth rates of microorganisms and antioxidant properties of products during kefir fermentation. Universidade Estadual de Campinas.
Chicago Style (17th ed.) CitationVicenssuto, Gabriela, and Ruann de Castro. Mango Peel Increased the Growth Rates of Microorganisms and Antioxidant Properties of Products During Kefir Fermentation. Universidade Estadual de Campinas, 2019.
MLA (9th ed.) CitationVicenssuto, Gabriela, and Ruann de Castro. Mango Peel Increased the Growth Rates of Microorganisms and Antioxidant Properties of Products During Kefir Fermentation. Universidade Estadual de Campinas, 2019.
Warning: These citations may not always be 100% accurate.
