“Physicochemical, immunomodulatory and safety aspects of milks fermented with Lactobacillus paracasei isolated from kefir”-Reference-Cited by-同舟云学术

“Physicochemical, immunomodulatory and safety aspects of milks fermented with Lactobacillus paracasei isolated from kefir”

Published:2019-09 Issue: Volume:123 Page:48-55
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Bengoa Ana A.,Iraporda Carolina,Acurcio Leonardo B.,de Cicco Sandes Sávio H.,Costa Karen,Moreira Guimarães Gabriele,Esteves Arantes Rosa M.,Neumann Elisabeth,Cantini Nunes Álvaro,Nicoli Jaques R.,Garrote Graciela L.,Abraham Analía G.

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Universidad Nacional de La Plata

Agencia Nacional de Promoción Científica y Tecnológica

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

MINCYT

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

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2. Probiotic and technological properties of exopolysaccharide producing lactic acid bacteria isolated from cereal-based nigerian fermented food products;Adesulu-Dahunsi;Food Control,2018

3. Distribution of enteroglucagon-and peptide YY-immunoreactive cells in the intestinal mucosa of germ-free and conventional mice;Arantes;Cell and Tissue Research,1997

4. A 100-year review: Yogurt and other cultured dairy products;Aryana;Journal of Dairy Science,2017

5. Kefir micro-organisms: Their role in grain assembly and health properties of fermented milk;Bengoa;Journal of Applied Microbiology,2019

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