Development and sensory profile of a probiotic beverage from apple fermented with Lactobacillus casei-Reference-Cited by-同舟云学术

Development and sensory profile of a probiotic beverage from apple fermented with Lactobacillus casei

Author:

de Souza Neves Ellendersen Luciana¹,Granato Daniel²,Bigetti Guergoletto Karla³,Wosiacki Gilvan⁴

Affiliation:

1. Federal University of Paraná; Graduate Program of Food Technology, Polytechnic Center; Curitiba; Paraná; Brazil

2. Centro Universitário das Faculdades Metropolitanas Unidas; São Paulo; Brazil

3. Federal Technological University of Paraná; Paraná; Brasil

4. State University of Ponta Grossa; Department of Food Science and Technology; Paraná; Brazil

Publisher

Wiley

Subject

Bioengineering,Environmental Engineering,Biotechnology

Reference42 articles.

2. Aroq Group, Global Market Review of Functional Foods - Forecasts to 2012 2006 84

3. Markets & Markets Probiotic Market - Advanced Technologies and Global Market (2009 - 2014) 2009 167

Cited by 44 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