Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds
Titel:
Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds
Auteur:
Cruz, A.G. Castro, W.F. Faria, J.A.F. Lollo, P.C.B. Amaya-Farfán, J. Freitas, M.Q. Rodrigues, D. Oliveira, C.A.F. Godoy, H.T.