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Autor:
Leal, Daiane Martins, Reis, Isabela Cristina Pascoal, Costa, Renata Alves, Pereira, Keyla Carvalho, Schmiele, Marcio, Rocha, Larissa de Oliveira Ferreira
Publikováno v:
Research, Society and Development; Vol. 11 No. 3; e56711326911
Research, Society and Development; Vol. 11 Núm. 3; e56711326911
Research, Society and Development; v. 11 n. 3; e56711326911
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 11 Núm. 3; e56711326911
Research, Society and Development; v. 11 n. 3; e56711326911
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Yogurt is one of the most popular fermented dairy products and an excellent vehicle for delivering functional ingredients such as prebiotics. In yogurts, prebiotics can act as a substrate for the growth of the intestinal microbiota, improving gastroi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::fa271cfad5975567eaf8fcc1558c959e
https://rsdjournal.org/index.php/rsd/article/view/26911
https://rsdjournal.org/index.php/rsd/article/view/26911
