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Impact of Lacticaseibacillus rhamnosus GG on the Emulsion Stability of Raw Milk
Lactic acid bacteria (LAB) have been studied for several decades to understand and determine their mechanism and interaction within the matrix into which they are introduced. This study aimed to determine the spatial distribution of Lacticaseibacillus rhamnosus GG (LGG) in a dairy matrix and to deci...
Tallennettuna:
| Julkaisussa: | Foods |
|---|---|
| Päätekijät: | , , , , , , , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
MDPI
2021
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8147333/ https://ncbi.nlm.nih.gov/pubmed/34062810 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10050991 |
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