Addition of Probiotic Bacteria in a Semi-Hard Goat Cheese (Coalho): Survival to Simulated Gastrointestinal Conditions and Inhibitory Effect Against Pathogenic Bacteria

AuthID
 P-009-PDC
9
Author(s)
Gomes de Oliveira, ME
·
Fernandes Garcia, E
·
Vasconcelos de Oliveira, CE
·
Pereira Gomes, AM
·
Ferreira Madureira, ARM
·
da Conceicao, ML
·
Ramos do EgyptoQueiroga, RDC
·
de Souza, EL
Tipo de Documento
Article
Year published
2014
Publicado
in Food Research International, ISSN: 0963-9969
Volume: 64, Páginas: 241-247
Indexing
Scopus®
Crossref®
Handle®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84903904176
Source Identifiers
ISSN: 0963-9969
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