Application of Chitosan for Fermented Dairy Products with Lactobacillus delbrueckii subsp. Bulgaricus Manufacturing
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-030-96641-6_20
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3. Granato, D., Barba, F.J., Bursać Kovaĉević, D., Lorenzo, J.M., Cruz, A.G., Putnik, P.: Functional foods: product development, technological trends, efficacy testing, and safety. Annu. Rev. Food Sci. Technol. 11, 93–118 (2020)
4. Hatti-Kaul, R., Chen, L., Dishisha, T., El Enshasy, H.: Lactic acid bacteria: from starter cultures to producers of chemicals. FEMS Microbiol. Lett. 365, fny213 (2018). https://doi.org/10.1093/femsle/fny213
5. Lee, H.-W., Park, Y.-S., Jung, J.-S., Shin, W.-S.: Chitosan oligosaccharides, dp 2–8, have prebiotic effect on the Bifidobacterium bifidium and Lactobacillus sp. Anaerobe 8(6), 319–324 (2003)
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