Lactobacillus paracasei isolated from grape sourdough: acid, bile, salt, and heat tolerance after spray drying with skim milk and cheese whey
Crossref DOI link: https://doi.org/10.1007/s00217-014-2402-x
Published Online: 2014-12-06
Published Print: 2015-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ilha, Eunice Cassanego
da Silva, Tiago
Lorenz, Juliana Goulart
de Oliveira Rocha, Gabriela
Sant’Anna, Ernani S.
Text and Data Mining valid from 2014-12-06