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Probiotic bacteria from 10 different traditional Iranian cheeses: Isolation, characterization, and investigation of probiotic potential.
Afshari, Asma; Hashemi, Mohammad; Tavassoli, Milad; Eraghi, Vida; Noori, Seyyed Mohammad Ali.
Afiliação
  • Afshari A; Department of Nutrition Faculty of Medicine Mashhad University of Medical Sciences Mashhad Iran.
  • Hashemi M; Department of Nutrition Faculty of Medicine Mashhad University of Medical Sciences Mashhad Iran.
  • Tavassoli M; Student Research Committee Department of Food Sciences and Technology Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran.
  • Eraghi V; Department of Biotechnology Sabzevar Branch Islamic Azad University Sabzevar Iran.
  • Noori SMA; Nutrition and Metabolic Diseases Research Center Clinical Sciences Research Institute Ahvaz Jundishapur University of Medical Sciences Ahvaz Iran.
Food Sci Nutr ; 10(6): 2009-2020, 2022 Jun.
Article em En | MEDLINE | ID: mdl-35702287
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: Food Sci Nutr Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: Food Sci Nutr Ano de publicação: 2022 Tipo de documento: Article