In vitro and in vivo evaluation of two potential probiotic lactobacilli isolated from cocoa fermentation (Theobroma cacao L.)

Autor: Oliveira, J.S. a, d, ⁎, Costa, K. b, Acurcio, L.B. b, Sandes, S.H.C. b, Cassali, G.D. c, Uetanabaro, A.P.T. d, Costa, A.M. d, Nicoli, J.R. b, Neumann, E. b, Porto, A.L.F. e
Zdroj: In Journal of Functional Foods August 2018 47:184-191
Databáze: ScienceDirect
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