Effects of 2′-Fucosyllactose-Based Encapsulation on Probiotic Properties in <i>Streptococcus thermophilus</i>
<i>Streptococcus thermophilus</i> is widely used in dairy fermentation as a starter culture for yogurt and cheese production. Many strains are endowed with potential probiotic properties; however, since they might not survive in adequate amounts after transit through the human gastrointestinal tract...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
MDPI AG
2021-06-01
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| سلاسل: | Applied Sciences |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.mdpi.com/2076-3417/11/13/5761 |
| الوسوم: |
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