TAMMINEN, M.; SALMINEN, S.; OUWEHAND, A. C. Fermentation of Carrot Juice by Probiotics: Viability and Preservation of Adhesion. International Journal of Biotechnology for Wellness Industries, [S. l.], v. 2, n. 1, p. 10–15, 2013. DOI: 10.6000/1927-3037.2013.02.01.2. Disponível em: https://www.lifescienceglobal.com/pms/index.php/ijbwi/article/view/637. Acesso em: 29 apr. 2024.