Lacticaseibacillus casei SJRP38 and buriti pulp increased bioactive compounds and probiotic potential of fermented milk
Taís Fernanda Borgonovi, Sabrina Neves Casarotti, Ana Lúcia Barretto Penna
Topics & Concepts
Food scienceLycopeneProbioticFermentationPulp (tooth)StarterPassion fruitPopulationChemistryLactobacillus caseiBiologyBacteriaCarotenoidMedicinePathologyEnvironmental healthGeneticsProbiotics and Fermented FoodsBiochemical Analysis and Sensing TechniquesProtein Hydrolysis and Bioactive Peptides