Funder
Council of Scientific and Industrial Research, India
Publisher
Springer Science and Business Media LLC
Subject
Molecular Biology,Molecular Medicine,Microbiology
Reference50 articles.
1. Food and Agriculture Organization of the United Nations World Health Organization FAO, WHO (2002) Joint FAO/WHO working group report on drafting guidelines for the evaluation of probiotics in food. London, Ontario, Canada. https://www.who.int/foodsafety/fs_management/en/probiotic_guidelines.pdf
2. Helland MH, Wicklund T, Narvhus JA (2004) Growth and metabolism of selected strains of probiotic bacteria, in maize porridge with added malted barley. Int J Food Microbiol 91:305–313. https://doi.org/10.1016/j.ijfoodmicro.2003.07.007
3. Parvez S, Malik KA, Ah Kang S, Kim HY (2006) Probiotics and their fermented food products are beneficial for health. J Appl Microbiol 100:1171–1185. https://doi.org/10.1111/j.1365-2672.2006.02963.x
4. Hussain MA, Hosseini Nezhad M, Sheng Y, Amoafo O (2013) Proteomics and the stressful life of lactobacilli. FEMS Microbiol Lett 349:1–8. https://doi.org/10.1111/1574-6968.12274
5. Dragosits M, Mattanovich D (2013) Adaptive laboratory evolution - principles and applications for biotechnology. Microb Cell Fact 12:1–17. https://doi.org/10.1186/1475-2859-12-64
Cited by
12 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