Work

Assessment of the probiotic potential of lactic acid bacteria isolated from Minas artisanal cheese produced in the Campo das Vertentes region, Brazil

Year: 2017

Type: article

Source: International Journal of Dairy Technology

DOI: 10.1111/1471-0307.12422

Authors: Felipe Machado de Sant'Anna, Leonardo Borges Acurcio, Luige Biciati Alvim, Renata Dias de Castro, Leticia Goulart de Oliveira, Andreia Marçal da Silva, Álvaro Cantini Nunes, Jacques Robert Nicoli, Marcelo Resende Souza

Institutions: Universidade Federal de Minas Gerais, Federal University of São João del-Rei

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

Funders: Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, Conselho Nacional de Desenvolvimento Científico e Tecnológico, Fundação de Amparo à Pesquisa do Estado de Minas Gerais, Universidade Federal de Minas Gerais

OpenAlex ID: W2621486151

FWCI: 2.653

Cites: 36

Cited by: 29

Related to: 10