In Vitro Evaluation of the Fermentation Properties and Potential Prebiotic Activity of Caprine Cheese Whey Oligosaccharides in Batch Culture Systems

AuthID
 P-002-3KB
6
Author(s)
Costabile, A
·
Grandison, AS
·
Tipo de Documento
Article
Year published
2012
Publicado
in BIOFACTORS, ISSN: 0951-6433
Volume: 38, Número: 6, Páginas: 440-449 (10)
Indexing
Wos®
Scopus®
Crossref®28
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 22996438
SCOPUS: 2-s2.0-84871219498
Wos: WOS:000312528300007
Source Identifiers
ISSN: 0951-6433
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