Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions

  1. Meira, Q.G.S.
  2. Magnani, M.
  3. de Medeiros Júnior, F.C.
  4. Queiroga, R.D.C.R.D.E.
  5. Madruga, M.S.
  6. Gullón, B.
  7. Gomes, A.M.P.
  8. Pintado, M.M.E.
  9. de Souza, E.L.
Revista:
Food Research International

ISSN: 0963-9969

Ano de publicación: 2015

Volume: 76

Páxinas: 828-838

Tipo: Artigo

DOI: 10.1016/J.FOODRES.2015.08.002 GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus