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Influence of co-cultures ofStreptococcus thermophilus and p..:
Garcia, Sabrina Laís Alves
;
da Silva, Gabriel Monteiro
;
Medeiros, Juliana Maria Svendsen
...
RSC Advances. 10 (2020) 17 - p. 10297-10308 , 2020
Link:
https://doi.org/10.1039/c9ra08311a
RT Journal T1
Influence of co-cultures ofStreptococcus thermophilus and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containingSyzygium cumini(L.) Skeels pulp
UL https://suche.suub.uni-bremen.de/peid=cr-10.1039_c9ra08311a&Exemplar=1&LAN=DE A1 Garcia, Sabrina Laís Alves A1 da Silva, Gabriel Monteiro A1 Medeiros, Juliana Maria Svendsen A1 de Queiroga, Anna Paula Rocha A1 de Queiroz, Blenda Brito A1 de Farias, Daniely Rayane Bezerra A1 Correia, Joyceana Oliveira A1 Florentino, Eliane Rolim A1 Alonso Buriti, Flávia Carolina PB Royal Society of Chemistry (RSC) YR 2020 SN 2046-2069 JF RSC Advances VO 10 IS 17 SP 10297 OP 10308 LK http://dx.doi.org/https://doi.org/10.1039/c9ra08311a DO https://doi.org/10.1039/c9ra08311a SF ELIB - SuUB Bremen
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