Work

Growth conditions and survival kinetics during storage of Lactobacillus rhamnosus GG for the design of a sustainable probiotic whey‐based beverage containing Costa Rican guava fruit pulp

Year: 2020

Type: article

Source: Journal of Food Science

DOI: 10.1111/1750-3841.15430

Authors: Jéssica Montero‐Zamora, Marianela Cortés‐Muñoz, Patricia Esquivel, José‐Aníbal Mora‐Villalobos, Carmela Velázquez

Institution: Universidad de Costa Rica

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: closed

OpenAlex ID: W3086739620

FWCI: 0.665

Cites: 80

Cited by: 14

Related to: 10