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Cashew By-Product as a Functional Substrate for the Develop..:
Marcos Edgar Herkenhoff
;
Igor Ucella Dantas de Medeiros
;
Luiz Henrique Grotto Garutti
...
https://www.mdpi.com/2304-8158/12/18/3383. , 2023
Link:
https://doi.org/10.3390/foods12183383
RT Journal T1
Cashew By-Product as a Functional Substrate for the Development of Probiotic Fermented Milk
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:8052ffeee7984b33b7de564bc9cbd45a&Exemplar=1&LAN=DE A1 Marcos Edgar Herkenhoff A1 Igor Ucella Dantas de Medeiros A1 Luiz Henrique Grotto Garutti A1 Mateus Kawata Salgaço A1 Katia Sivieri A1 Susana Marta Isay Saad PB MDPI AG YR 2023 K1 probiotics K1 prebiotic K1 by-product K1 antioxidant activity K1 fermentability assay K1 in vitro digestion K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/12/18/3383 LK http://dx.doi.org/https://doi.org/10.3390/foods12183383 DO https://doi.org/10.3390/foods12183383 SF ELIB - SuUB Bremen
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