Can sucrose-substitutes increase the antagonistic activity against foodborne pathogens, and improve the technological and functional properties of sheep milk kefir?
Autor: | Larosa, Cristiane P., Balthazar, Celso F., Guimarães, Jonas T., Margalho, Larissa P., Lemos, Felipe S., Oliveira, Felipe L., Abud, Yuri K.D., Sant'Anna, Celso, Duarte, Maria Carmela K.H., Granato, Daniel, Raices, Renata S.L., Freitas, Monica Q., Sant'Ana, Anderson S., Almeida Esmerino, Erick, Pimentel, Tatiana C., Cristina Silva, Marcia, Cruz, Adriano G. |
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Zdroj: | In Food Chemistry 30 July 2021 351 |
Databáze: | ScienceDirect |
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