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Autor:
M F B, Teixeira, S P M, Silva, M F P, Domingos-Lopes, R J B, Bessa, J A M, Prates, H J D, Rosa, C C G, Silva
Publikováno v:
Food Chemistry. 393:133419
This study focused on the application of three strains of Lacticaseibacillus paracasei to assimilate cholesterol in cream and butter. The strains were enclosed in calcium-alginate beads and incubated in cream at 30 °C for 15 h. Immobilization of lac