Assessing a fermented whey beverage Biofortified with folate as a potential folate source for humans (2024)
- Authors:
- USP affiliated authors: FRANCO, BERNADETTE DORA GOMBOSSY DE MELO - FCF ; SAAD, SUSANA MARTA ISAY - FCF ; CUCICK, ANA CLARA CANDELARIA - FCF
- Unidade: FCF
- DOI: 10.1002/mnfr.202300888
- Subjects: VITAMINAS HIDROSSOLÚVEIS; MICRONUTRIENTES; BIODISPONIBILIDADE
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Molecular Nutrition
- ISSN: 1613-4133
- Volume/Número/Paginação/Ano: v. 68, n. 15, p. 1-13 art. 2300888, 2024
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
OBERMAIER, Lisa et al. Assessing a fermented whey beverage Biofortified with folate as a potential folate source for humans. Molecular Nutrition, v. 68, n. 15, p. 1-13 art. 2300888, 2024Tradução . . Disponível em: https://dx.doi.org/10.1002/mnfr.202300888. Acesso em: 21 jan. 2026. -
APA
Obermaier, L., Cucick, A. C. C., Franco, B. D. G. de M., Saad, S. M. I., Skurk, T., & Rychlik, M. (2024). Assessing a fermented whey beverage Biofortified with folate as a potential folate source for humans. Molecular Nutrition, 68( 15), 1-13 art. 2300888. doi:10.1002/mnfr.202300888 -
NLM
Obermaier L, Cucick ACC, Franco BDG de M, Saad SMI, Skurk T, Rychlik M. Assessing a fermented whey beverage Biofortified with folate as a potential folate source for humans [Internet]. Molecular Nutrition. 2024 ; 68( 15): 1-13 art. 2300888.[citado 2026 jan. 21 ] Available from: https://dx.doi.org/10.1002/mnfr.202300888 -
Vancouver
Obermaier L, Cucick ACC, Franco BDG de M, Saad SMI, Skurk T, Rychlik M. Assessing a fermented whey beverage Biofortified with folate as a potential folate source for humans [Internet]. Molecular Nutrition. 2024 ; 68( 15): 1-13 art. 2300888.[citado 2026 jan. 21 ] Available from: https://dx.doi.org/10.1002/mnfr.202300888 - Soluble compounds from grape by-products as boosters for folate (Vitamin b9) production by Streptococcus thermophilus th-4 and Bifidobacterium longum subsp. infantis BB-02
- Effect of fruit by-products and orange pectin on folate (vitamin B9) production by selected starter and probiotic strains
- B-Group vitamins as potential prebiotic candidates: their effects on the human gut microbiome
- Food by-products as substrates for growth and folate production by commercial probiotic strains
- Selective fermentation of modified pectin from orange albedo and folate production by probiotic and starter cultures
- Survival of Lacticaseibacillus paracasei subsp. paracasei F19®and Bifidobacterium animalis subsp. lactis BB-12® in fermented red pitaya pulp under in vitro simulated gastrointestinal conditions
- Dynamics and activity of bacterial communities during production and storage of a synbiotic petit-suisse cheese evaluated by denaturing gradient gel electrophoresis
- Presence of Lactobacillus sakei and bacteriocin gene expression in samples taken from human gastrointestinal tract
- Isolation of bacterial DNA from probiotic petit suisse cheese
- In situ analysis of gene expression of bacteriocins by Lactobacillus sakei 2a in a probiotic petit-suisse cheese
Informações sobre o DOI: 10.1002/mnfr.202300888 (Fonte: oaDOI API)
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