换一批Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk.
第一作者：
Ricardo P S,Oliveira
第一单位：
Department of Biochemical and Pharmaceutical Technology, University of São Paulo, 05508-900, São Paulo, Brazil.
作者：
医学主题词
二裂菌属(Bifidobacterium);共同培养技术(Coculture Techniques);集落计数, 微生物(Colony Count, Microbial);酸乳产品(Cultured Milk Products);脂肪酸类(Fatty Acids);发酵(Fermentation);食品处理和加工(Food Handling);食品微生物学(Food Microbiology);食品保存(Food Preservation);葡聚糖类(Glucans);氢离子浓度(Hydrogen-Ion Concentration);动力学(Kinetics);乳杆菌属(Lactobacillus);亚油酸类, 共轭(Linoleic Acids, Conjugated);寡糖类(Oligosaccharides);多糖类(Polysaccharides);有益菌种(Probiotics);链球菌属(Streptococcus)
DOI
10.1016/j.ijfoodmicro.2008.10.012
PMID
19000641
发布时间
2016-11-24
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