Comparative survival of Lactobacillus rhamnosus strains in goat cheese matrix to in vitro simulated gastrointestinal conditions.

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dc.contributorANTONIO DIOGO S. VIEIRA, Pós-graduação - Universidade de São Paulo (FCF-USP) - São Paulo, SP, Brazil
dc.contributorSAMUEL C. DE BARCELOS
dc.contributorANTONIO SILVIO DO EGITO, CNPC
dc.contributorSUSANA SAAD
dc.contributorKARINA MARIA OLBRICH DOS SANTOS, CNPC.
dc.creatorVIEIRA, A. D. S.
dc.creatorBARCELOS, S. C. de
dc.creatorEGITO, A. S. do
dc.creatorSAAD, S.
dc.creatorSANTOS, K. M. O. dos
dc.date2015-03-13T11:11:11Z
dc.date2015-03-13T11:11:11Z
dc.date2015-03-13
dc.date2015
dc.date2019-04-05T11:11:11Z
dc.date.accessioned2026-07-01T00:19:08Z
dc.identifierIn: PROBIOTA, 2015, Amsterdam. Connecting the global business and science of probiotics. Amsterdam, Netherlands: [s. n.], 2015. Poster 14.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1011340
dc.identifier.urihttp://hdl.handle.net/123456789/401705
dc.languageeng
dc.rightsopenAccess
dc.subjectAlimento funcional
dc.subjectLácteo
dc.subjectProbiótico
dc.subjectLactobacilo
dc.subjectMilk byproducts
dc.subjectCaprino
dc.subjectProduto derivado do leite
dc.subjectQueijo
dc.subjectMicrorganismo
dc.subjectGoat cheese
dc.subjectHealth foods
dc.subjectMicroorganisms
dc.subjectProbiotics
dc.subjectLactobacillus rhamnosus
dc.titleComparative survival of Lactobacillus rhamnosus strains in goat cheese matrix to in vitro simulated gastrointestinal conditions.
dc.typeResumo em anais e proceedings

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