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Use of autochthonous lactic acid bacteria starters to ferment mango juice for promoting its probiotic roles.
Liao, Xue-Yi; Guo, Li-Qiong; Ye, Zhi-Wei; Qiu, Ling-Yan; Gu, Feng-Wei; Lin, Jun-Fang.
Afiliação
  • Liao XY; a Department of Bioengineering, College of Food Science , South China Agricultural University , Guangzhou , Guangdong , China.
  • Guo LQ; b School of Chemical Engineering and Food Science , Hu Bei University of Arts and Science , Xiang Yang , Hubei , China.
  • Ye ZW; a Department of Bioengineering, College of Food Science , South China Agricultural University , Guangzhou , Guangdong , China.
  • Qiu LY; a Department of Bioengineering, College of Food Science , South China Agricultural University , Guangzhou , Guangdong , China.
  • Gu FW; a Department of Bioengineering, College of Food Science , South China Agricultural University , Guangzhou , Guangdong , China.
  • Lin JF; a Department of Bioengineering, College of Food Science , South China Agricultural University , Guangzhou , Guangdong , China.
Prep Biochem Biotechnol ; 46(4): 399-405, 2016 May 18.
Article em En | MEDLINE | ID: mdl-26176886
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Lactobacillaceae / Probióticos / Mangifera / Fermentação Idioma: En Ano de publicação: 2016 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Lactobacillaceae / Probióticos / Mangifera / Fermentação Idioma: En Ano de publicação: 2016 Tipo de documento: Article