In vivo study of the immunomodulatory capacity and the impact of probiotic strains on physicochemical and sensory characteristics: Case of pasta filata soft cheeses-Reference-Cited by-同舟云学术

In vivo study of the immunomodulatory capacity and the impact of probiotic strains on physicochemical and sensory characteristics: Case of pasta filata soft cheeses

Published:2019-11 Issue: Volume:125 Page:108606
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Cuffia Facundo,George Guillermo,Godoy Lucas,Vinderola Gabriel,Reinheimer Jorge,Burns Patricia^ORCID

Funder

Secretaría de Políticas Universitarias

Ministerio de Educación de la Nación Argentina

Universidad Nacional del Litoral

Publisher

Elsevier BV

Subject

Food Science

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2. Traditional dairy products can supply beneficial microorganisms able to survive in the gastrointestinal tract;Amadoro;LWT-Food Science and Technology,2018

3. A new method to produce synbiotic Fiordilatte cheese;Angiolillo;Innovative Food Science and Emerging Technology,2014

4. Flavour formation by amino acid catabolism;Ardö;Biotechnology Advances,2006

5. Cheese: Chemistry, physics and microbiology;Ardö,2017

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