Beneficial microorganisms viability and sensory acceptance of a potentially synbiotic dairy-based tomato spread-Reference-Cited by-同舟云学术

Beneficial microorganisms viability and sensory acceptance of a potentially synbiotic dairy-based tomato spread

Published:2015-06 Issue:1 Volume:62 Page:682-688
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Staliano Cristina Dini,Martinez Rafael Chacon Ruiz,Saad S.M.I.^ORCID

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

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3. Effect of tomato juice addition on the growth and activity of Lactobacillus acidophilus;Babu;International Journal of Food Microbiology,1992

4. Protective effect of Lactobacillus sakei 2a against experimental challenge with Listeria monocytogenes in gnotobiotic mice;Bambirra;Letters in Applied Microbiology,2007

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