In vitro assessment of safety and probiotic potential characteristics of Lactobacillus strains isolated from water buffalo mozzarella cheese
Crossref DOI link: https://doi.org/10.1007/s13213-017-1258-2
Published Online: 2017-02-28
Published Print: 2017-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Casarotti, Sabrina Neves
Carneiro, Bruno Moreira
Todorov, Svetoslav Dimitrov
Nero, Luis Augusto
Rahal, Paula
Penna, Ana LĂșcia Barretto
Funding for this research was provided by:
FAPESP (2014/02132-4)
Fapesp (2014/02131-8)
License valid from 2017-02-28