Probiotic Fermented Milk
Author:
Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-3187-4_1
Reference100 articles.
1. Marco ML, Sanders ME, Gänzle M et al (2021) The international scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods. Nat Rev Gastroenterol Hepatol 18:196–208. https://doi.org/10.1038/s41575-020-00390-5
2. Sánchez B, de los Reyes-Gavilán CG, Margolles A, Gueimonde M (2009) Probiotic fermented milks: present and future. Int J Dairy Technol 62:472–483. https://doi.org/10.1111/j.1471-0307.2009.00528.x
3. Salminen S, Collado MC, Endo A et al (2021) The international scientific Association of Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of postbiotics. Nat Rev Gastroenterol Hepatol 18:649–667. https://doi.org/10.1038/s41575-021-00440-6
4. Fisberg M, Machado R (2015) History of yogurt and current patterns of consumption. Nutr Rev 73:4–7. https://doi.org/10.1093/nutrit/nuv020
5. Ozen M, Dinleyici EC (2015) The history of probiotics: the untold story. Benefic Microbes 6:159–165. https://doi.org/10.3920/BM2014.0103
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