Mizuta, A.G.; Alves, E.d.S.; Silva, J.F.; Fernandes, P.G.M.; Costa, S.C.d.; Barão, C.E.; Pimentel, T.C.; Feihrmann, A.C.; Abreu Filho, B.A.d.; Santos, S.S.d.;
et al. Improving Probiotic Strawberry Dairy Beverages with High-Intensity Ultrasound: Syneresis, Fatty Acids, and Sensory Insights. Foods 2025, 14, 616.
https://doi.org/10.3390/foods14040616
AMA Style
Mizuta AG, Alves EdS, Silva JF, Fernandes PGM, Costa SCd, Barão CE, Pimentel TC, Feihrmann AC, Abreu Filho BAd, Santos SSd,
et al. Improving Probiotic Strawberry Dairy Beverages with High-Intensity Ultrasound: Syneresis, Fatty Acids, and Sensory Insights. Foods. 2025; 14(4):616.
https://doi.org/10.3390/foods14040616
Chicago/Turabian Style
Mizuta, Amanda Gouveia, Eloize da Silva Alves, Jaqueline Ferreira Silva, Paula Gimenez Milani Fernandes, Silvio Claudio da Costa, Carlos Eduardo Barão, Tatiana Colombo Pimentel, Andresa Carla Feihrmann, BenÃcio Alves de Abreu Filho, Suelen Siqueira dos Santos,
and et al. 2025. "Improving Probiotic Strawberry Dairy Beverages with High-Intensity Ultrasound: Syneresis, Fatty Acids, and Sensory Insights" Foods 14, no. 4: 616.
https://doi.org/10.3390/foods14040616
APA Style
Mizuta, A. G., Alves, E. d. S., Silva, J. F., Fernandes, P. G. M., Costa, S. C. d., Barão, C. E., Pimentel, T. C., Feihrmann, A. C., Abreu Filho, B. A. d., Santos, S. S. d., & Madrona, G. S.
(2025). Improving Probiotic Strawberry Dairy Beverages with High-Intensity Ultrasound: Syneresis, Fatty Acids, and Sensory Insights. Foods, 14(4), 616.
https://doi.org/10.3390/foods14040616
