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Bifidobacterium bifidum in probiotic Edam cheese: influence on cheese ripening
A study was conducted to determine the efficacy of Edam cheese as a carrier of probiotic bifidobacteria. Probiotic Edam cheese containing 10(7) viable cells of Bifidobacterium bifidum was monitored over a period of 3 months for ripening changes. Lactose in control as well as experimental cheeses was...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2013
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4252454/ https://ncbi.nlm.nih.gov/pubmed/25477659 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-0945-7 |
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