Survival of commercial probiotic strains in dark chocolate with high cocoa and phenols content during the storage and in a static in vitro digestion model-Reference-Cited by-同舟云学术

Survival of commercial probiotic strains in dark chocolate with high cocoa and phenols content during the storage and in a static in vitro digestion model

Published:2017-08 Issue: Volume:35 Page:60-67
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Succi Mariantonietta,Tremonte Patrizio,Pannella Gianfranco,Tipaldi Luca,Cozzolino Autilia,Coppola Raffaele^ORCID,Sorrentino Elena

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference43 articles.

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4. Consumer-driven product development and improvement combined with sensory analysis: A case-study for European filled chocolates;De Pelsmaeker;Food Quality and Preference,2015

5. Production of functional probiotic, prebiotic, and synbiotic ice creams;Di Criscio;Journal of Dairy Science,2010

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