Effect of Heat Treatment in A Fermented Milk Product Naturally Bio-Encriched in Folate Using Lactic Acid Bacteria

Autor:	Jonathan Emiliano Laiño, Jean Guy LeBlanc, Graciela Savoy de Giori, Marianela Juárez del Valle
Rok vydání:	2014
Předmět:	chemistry.chemical_compound biology Chemistry food and beverages Fermentation Food science biology.organism_classification Bacteria Lactic acid
Zdroj:	Proceedings of the XII Latin American Congress on Food Microbiology and Hygiene.
DOI:	10.5151/foodsci-microal-218
Popis:	Jonathan Laino, Marianela Juarez del Valle, Graciela Savoy de Giori, Jean Guy LeBlanc. Effect of Heat Treatment in A Fermented Milk Product Naturally Bio-Encriched in Folate Using Lactic Acid Bacteria. In: Anais do 12o Congresso Latinoamericano de Microbiologia e Higiene de Alimentos MICROAL 2014 [= Blucher Food Science Proceedings, num.1, vol.1]. Sao Paulo: Editora Blucher, 2014. DOI 10.5151/foodsci-microal-218 Effect of Heat Treatment in A Fermented Milk Product Naturally Bio-Encriched in Folate Using Lactic Acid Bacteria
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::da97c4eb7c2145cc7fe01f3c83672378 https://doi.org/10.5151/foodsci-microal-218 Zobrazit plný text záznamu