Cereus jamacaru DC. (mandacaru) fruit as a source of lactic acid bacteria with in vitro probiotic-related characteristics and its protective effects on Pediococcus pentosaceus during lyophilization and refrigeration storage

Autor: de Vasconcelos Medeiros, Gracy Kelly Vieira, Martins, Ana Cristina Silveira, Vasconcelos, Mateus Gomes, Garcia, Estefânia Fernandes, Rodrigues, Noádia Priscila Araújo, de Albuquerque, Thatyane Mariano Rodrigues, Viera, Vanessa Bordin, da Conceição, Maria Lúcia, de Souza, Evandro Leite, de Oliveira, Maria Elieidy Gomes
Zdroj: In International Journal of Food Microbiology 2 June 2024 417
Databáze: ScienceDirect
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