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Cereus jamacaru DC. (mandacaru) fruit as a source of lactic..:
de Vasconcelos Medeiros, Gracy Kelly Vieira
;
Martins, Ana Cristina Silveira
;
Vasconcelos, Mateus Gomes
...
International Journal of Food Microbiology. 417 (2024) - p. 110695 , 2024
Link:
https://doi.org/10.1016/j.ijfoodmicro.2024.110695
RT Journal T1
Cereus jamacaru DC. (mandacaru) fruit as a source of lactic acid bacteria with in vitro probiotic-related characteristics and its protective effects on Pediococcus pentosaceus during lyophilization and refrigeration storage
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ijfoodmicro.2024.110695&Exemplar=1&LAN=DE A1 de Vasconcelos Medeiros, Gracy Kelly Vieira A1 Martins, Ana Cristina Silveira A1 Vasconcelos, Mateus Gomes A1 Garcia, Estefânia Fernandes A1 Rodrigues, Noádia Priscila Araújo A1 de Albuquerque, Thatyane Mariano Rodrigues A1 Viera, Vanessa Bordin A1 da Conceição, Maria Lúcia A1 de Souza, Evandro Leite A1 de Oliveira, Maria Elieidy Gomes PB Elsevier BV YR 2024 SN 0168-1605 JF International Journal of Food Microbiology VO 417 SP 110695 LK http://dx.doi.org/https://doi.org/10.1016/j.ijfoodmicro.2024.110695 DO https://doi.org/10.1016/j.ijfoodmicro.2024.110695 SF ELIB - SuUB Bremen
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