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Use of Pistacia terebinthus resin as immobilization support for Lactobacillus casei cells and application in selected dairy products
Resin from Pistacia terebinthus tree was used for the immobilization of L. casei ATCC 393 cells. The encapsulated L. casei cells biocatalysts were added as adjuncts during yogurt production at 45 °C and probiotic viability was assessed during storage at 4 °C. For comparison reasons yogurt with free...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4554640/ https://ncbi.nlm.nih.gov/pubmed/26344983 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1627-9 |
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