Probiotic fermented oat dairy beverage: viability of Lactobacillus casei, fatty acid profile, phenolic compound content and acceptability
Vera Maria Klajn, Camila Waschburger Ames, Kamila Furtado da Cunha, Alexandre Lorini, Helen Cristina dos Santos Hackbart, Pedro José Sanches Filho, Cláudio Eduardo dos Santos Cruxen, Ângela Maria Fiorentini
Topics & Concepts
Lactobacillus caseiFood scienceProbioticFermentationChemistryFatty acidFunctional foodNutraceuticalBiologyBacteriaBiochemistryGeneticsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProbiotics and Fermented Foods