Work

Lactobacillus paracasei isolated from grape sourdough: acid, bile, salt, and heat tolerance after spray drying with skim milk and cheese whey

Year: 2014

Type: article

Source: European Food Research and Technology

DOI: 10.1007/s00217-014-2402-x

Authors: Eunice Cassanego Ilha, Tiago da Silva, Juliana Goulart Lorenz, Gabriela de Oliveira Rocha, Ernani S. Sant’Anna

Institution: Universidade Federal de Santa Catarina

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2090395769

FWCI: 2.521

Cites: 52

Cited by: 68

Related to: 10