Blanching effect on the bioactive compounds and on the viability of Lactobacillus rhamnosus GG before and after in vitro simulation of the digestive system in jabuticaba juice
The viability of Lactobacillus rhamnosus GG (LGG) in jabuticaba juices and its survival in the gastrointestinal tract (GIT), simulated in vitro, was studied. Two juices were prepared: A - with non-blanched fruits, and B - with blanched fruits. LGG was then added and the juices maintained at 8 ºC for...
Kaydedildi:
| Asıl Yazarlar: | , , , , , , , , |
|---|---|
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Universidade Estadual de Londrina
2017-06-01
|
| Seri Bilgileri: | Semina: Ciências Agrárias |
| Konular: | |
| Online Erişim: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/26307 |
| Etiketler: |
Etiket eklenmemiş, İlk siz ekleyin!
|