Behavior of different Bacillus strains with claimed probiotic properties throughout processed cheese (“requeijão cremoso”) manufacturing and storage-Reference-Cited by-同舟云学术

Behavior of different Bacillus strains with claimed probiotic properties throughout processed cheese (“requeijão cremoso”) manufacturing and storage

Published:2019-10 Issue: Volume:307 Page:108288
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Soares Mariana B.,Almada Carine N.,Almada Caroline N.,Martinez Rafael C.R.,Pereira Eliene P.R.,Balthazar Celso F.,Cruz Adriano G.,Ranadheera C. Senaka,Sant'Ana Anderson S.^ORCID

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

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