Lactic acid bacteria-containing chocolate as a practical probiotic product with increased acid tolerance
| Autor: | Yonejima, Yasunori, Hisa, Keiko, Kawaguchi, Marina, Ashitani, Hiroaki, Koyama, Toshiyuki, Usamikrank, Yoko, Kishida, Nayumi, Kishino, Shigenobu, Ogawa, Jun |
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| Zdroj: | In Biocatalysis and Agricultural Biotechnology October 2015 4(4):773-777 |
| Databáze: | ScienceDirect |
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