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Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperatures
The survival of six probiotic wild strains of Lactobacillus rhamnosus was compared with that of a type strain during 78 days of storage at 25 and 5 °C in peach synthetic medium (PSM) and commercial peach jam (PJ). Changes in viable cell counts, pH values, sugar content, and colour parameters were mo...
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| Wydane w: | Ciência e Tecnologia de Alimentos |
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| Główni autorzy: | , , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013
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| Hasła przedmiotowe: | |
| Dostęp online: | https://www.redalyc.org/articulo.oa?id=395940118009 |
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