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Cashew By-Product as a Functional Substrate for the Development of Probiotic Fermented Milk.
Herkenhoff, Marcos Edgar; de Medeiros, Igor Ucella Dantas; Garutti, Luiz Henrique Grotto; Salgaço, Mateus Kawata; Sivieri, Katia; Saad, Susana Marta Isay.
Afiliación
  • Herkenhoff ME; Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo (USP), Av. Professor Lineu Prestes, 580, São Paulo 05508-000, SP, Brazil.
  • de Medeiros IUD; Food Research Center FoRC, University of São Paulo (USP), Av. Professor Lineu Prestes, 580, São Paulo 05508-000, SP, Brazil.
  • Garutti LHG; Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo (USP), Av. Professor Lineu Prestes, 580, São Paulo 05508-000, SP, Brazil.
  • Salgaço MK; Food Research Center FoRC, University of São Paulo (USP), Av. Professor Lineu Prestes, 580, São Paulo 05508-000, SP, Brazil.
  • Sivieri K; Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo (USP), Av. Professor Lineu Prestes, 580, São Paulo 05508-000, SP, Brazil.
  • Saad SMI; Food Research Center FoRC, University of São Paulo (USP), Av. Professor Lineu Prestes, 580, São Paulo 05508-000, SP, Brazil.
Foods ; 12(18)2023 Sep 09.
Article en En | MEDLINE | ID: mdl-37761092
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Texto completo: 1 Banco de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: Brasil
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Banco de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: Brasil