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Yogurt Produced by Novel Natural Starter Cultures Improves Gut Epithelial Barrier In Vitro
Yogurt is a traditional fermented dairy product, prepared with starter cultures containing Streptococcus thermophilus and Lactobacillus bulgaricus that has gained widespread consumer acceptance as a healthy food. It is widely accepted that yogurt cultures have been recognized as probiotics, due to t...
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| Publicado no: | Microorganisms |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7602395/ https://ncbi.nlm.nih.gov/pubmed/33076224 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/microorganisms8101586 |
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