Probiotic characterization of a commercial starter culture used in the fermentation of sausages
Author:
Affiliation:
1. Universidade Federal do Recôncavo da Bahia, Brasil
2. Universidade Federal da Bahia, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v41s1/0101-2061-cta-fst12120.pdf
Reference51 articles.
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4. Paraprobiotics and postbiotics: concepts and potential applications in dairy products;Barros C. P.;Current Opinion in Food Science,2020
5. Ethnic and industrial probiotic foods and beverages: efficacy and acceptance;Behera S. S.;Current Opinion in Food Science,2020
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