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PREBIOTIC POTENTIAL OF UMBU-CAJÁ FLOUR IN AN IN VITRO FERMENTATION SYSTEM
Vol.1, 2023 -166128
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ICBC 2024
ENHANCING NUTRITIONAL QUALITY THROUGH SOURDOUGH BREADS INOCULATED WITH Companilactobacillus paralimentarius 41, Lactiplantibacillus plantarum 47 AND Levilactobacillus brevis 83
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SLACA 2021
POSSIBLE RELATION BETWEEN PLANT FOOD MATRICES AND VIRULENCE CHARACTERISTICS OF LACTIC ACID BACTERIA
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SLACA 2021
SOBREVIVÊNCIA DE Lactobacillus fermentum EM FORMULAÇÕES NUTRACÊUTICAS DESENVOLVIDAS COM FRUTO-OLIGOSSACARÍDEO, QUERCETINA E/OU RESVERATROL
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SLACA 2021
EFFECT OF DIFFERENT FOOD MATRICES ON THE VITALITY STATUS OF LACTOBACILLUS ssp. WITH PROBIOTIC POTENTIAL
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SLACA 2021
DESENVOLVIMENTO DE FERMENTO NATURAL LIOFILIZADO, INOCULADO COM CEPAS DE LAC-TOBACILLUS SSP. E ASPECTOS DE QUALIDADE DO FERMENTO.
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