Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage (2009)
- Authors:
- Autor USP: SAAD, SUSANA MARTA ISAY - FCF
- Unidade: FCF
- DOI: 10.1016/j.lwt.2008.07.015
- Subjects: PROBIÓTICOS; LACTOBACILLUS; STREPTOCOCCUS; METABOLISMO DE PROTEÍNA
- Language: Inglês
- Imprenta:
- Source:
- Título: LWT - Food Science and Technology
- ISSN: 0023-6438
- Volume/Número/Paginação/Ano: v. 42, n. 2, p. 633-640, 2009
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
SOUZA, Cínthia Hoch Batista de e SAAD, Susana Marta Isay. Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage. LWT - Food Science and Technology, v. 42, n. 2, p. 633-640, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2008.07.015. Acesso em: 13 out. 2024. -
APA
Souza, C. H. B. de, & Saad, S. M. I. (2009). Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage. LWT - Food Science and Technology, 42( 2), 633-640. doi:10.1016/j.lwt.2008.07.015 -
NLM
Souza CHB de, Saad SMI. Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 633-640.[citado 2024 out. 13 ] Available from: https://doi.org/10.1016/j.lwt.2008.07.015 -
Vancouver
Souza CHB de, Saad SMI. Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 633-640.[citado 2024 out. 13 ] Available from: https://doi.org/10.1016/j.lwt.2008.07.015 - Amaranth and okara increase gastrointestinal in vitro resistance of probiotic strains in a fermented soy product
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- Perfil de textura e viabilidade de Lactobacillus casei em queijo minas frescal
- Efeito de diferentes gomas sobre parâmetros de textura instrumental de queijo petit-suisse probiótico ao longo do armazenamento
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- Os probióticos amigos do leite [Entrevista a Maíra Termero]
- Prebiotic effects in human milk influenced by mother’s age
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Informações sobre o DOI: 10.1016/j.lwt.2008.07.015 (Fonte: oaDOI API)
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