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作者:Guilherme Mamede da Costa , José Vitor de Carvalho Silva ...
来源:[J].LWT - Food Science and Technology(IF 2.546), 2017, Vol.75, pp.195-201
摘要:Abstract(#br)This study aimed to evaluate the effect of oligofructose (prebiotic) or ascorbic acid supplementation on the viability of Lactobacillus paracasei ssp. paracasei probiotic culture, physicochemical characteristics and acceptance of orange juice during cold storage...
作者:Guilherme Mamede da Costa , Carlos Eduardo Barão ...
来源:[J].LWT(IF 2.546), 2019, Vol.106, pp.186-193
摘要:Abstract(#br)The objective of this study was to evaluate the effect of the probiotic addition methodology (direct addition of the lyophilized commercial culture, probiotic activated by propagation, or probiotic encapsulated in alginate, 10 8 CFU/mL) on the physical and chemi...

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