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1.
Influence of co-cultures of Streptococcus thermophilus and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containing Syzygium cumini (L.) Skeels pulp.
RSC Adv
; 10(17): 10297-10308, 2020 Mar 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-35498622
2.
Influence of a Co-culture of Streptococcus thermophilus and Lactobacillus casei on the Proteolysis and ACE-Inhibitory Activity of a Beverage Based on Reconstituted Goat Whey Powder.
Probiotics Antimicrob Proteins
; 11(1): 273-282, 2019 03.
Artículo
en Inglés
| MEDLINE | ID: mdl-29209903
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