Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Publisher
Springer Science and Business Media LLC
Reference29 articles.
1. Araújo NG, Barbosa IM, Lima TLS et al (2022) Development and characterization of lactose-free probiotic goat milk beverage with bioactive rich jambo pulp. J Food Sci Technol. https://doi.org/10.1007/s13197-022-05399-z
2. Baranyi J, Roberts TA (1994) A dynamic approach to predicting bacterial growth in food. Int J Food Microbiol 23:277–294. https://doi.org/10.1016/0168-1605(94)90157-0
3. Cirone K, Huberman Y, Morsella C et al (2013) Growth of Mycobacterium avium subsp. paratuberculosis, Escherichia coli, and Salmonella Enteritidis during preparation and storage of yogurt. ISRN Microbiol 2013:1–7. https://doi.org/10.1155/2013/247018
4. Cruz AG, Zacarchenco PB, Oliveira CAF, Corassin CH (2018) Microbiologia, higiene e controle de qualidade no processamento de leites e derivados, 1st edn. GEN LTC, Rio de Janeiro
5. Cruz AG, Prudêncio ES, Esmerino EA, da Silva MC (2020) Probiotic and prebiotics in foods: challenges, innovations and advances, vol 94. Academic Press, Cambridge
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献