Addition of Probiotic Bacteria in a Semi-Hard Goat Cheese (Coalho): Survival to Simulated Gastrointestinal Conditions and Inhibitory Effect Against Pathogenic Bacteria

AuthID
 P-009-XHK
9
Author(s)
de Oliveira, MEG
·
Garcia, EF
·
de Oliveira, CEV
·
Games, AMP
·
Pintado, MME
·
da Conceicao, ML
·
do EgyptoQueiroga, RDR
·
de Souza, EL
Tipo de Documento
Article
Year published
2014
Publicado
in FOOD RESEARCH INTERNATIONAL, ISSN: 0963-9969
Volume: 64, Páginas: 241-247 (7)
Indexing
Wos®
Google Scholar®
Publication Identifiers
Wos: WOS:000343840700029
Source Identifiers
ISSN: 0963-9969
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