Domingues, Y.O.; Peres, A.P.; Martins, R.A.d.S.; Silva, A.R.d.S.; Puerari, C.; Bento, J.A.C.; Morzelle, M.C.
Cupuassu (Theobroma grandiflorum) as a Functional Ingredient in Fermented Cow’s Milk: Technological, Sensory, Nutritional, and Microbiological Viability. Fermentation 2026, 12, 20.
https://doi.org/10.3390/fermentation12010020
AMA Style
Domingues YO, Peres AP, Martins RAdS, Silva ARdS, Puerari C, Bento JAC, Morzelle MC.
Cupuassu (Theobroma grandiflorum) as a Functional Ingredient in Fermented Cow’s Milk: Technological, Sensory, Nutritional, and Microbiological Viability. Fermentation. 2026; 12(1):20.
https://doi.org/10.3390/fermentation12010020
Chicago/Turabian Style
Domingues, Yasmin Ourives, Andrea Pissatto Peres, Rafael Alexandre dos Santos Martins, Ana Rosa de Souza Silva, Cláudia Puerari, Juliana Aparecida Correia Bento, and Maressa Caldeira Morzelle.
2026. "Cupuassu (Theobroma grandiflorum) as a Functional Ingredient in Fermented Cow’s Milk: Technological, Sensory, Nutritional, and Microbiological Viability" Fermentation 12, no. 1: 20.
https://doi.org/10.3390/fermentation12010020
APA Style
Domingues, Y. O., Peres, A. P., Martins, R. A. d. S., Silva, A. R. d. S., Puerari, C., Bento, J. A. C., & Morzelle, M. C.
(2026). Cupuassu (Theobroma grandiflorum) as a Functional Ingredient in Fermented Cow’s Milk: Technological, Sensory, Nutritional, and Microbiological Viability. Fermentation, 12(1), 20.
https://doi.org/10.3390/fermentation12010020
