Survival of Bifidobacterium strains in organic fermented...

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International Dairy Journal 2016 / 3

Survival of Bifidobacterium strains in organic fermented milk is improved as a result of membrane fatty acid composition

Florence, Ana Carolina Rodrigues, Nogueira de Oliveira, Maricê, Delile, Armelle, Béal, Catherine
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Language:
english
Journal:
International Dairy Journal
DOI:
10.1016/j.idairyj.2016.03.005
Date:
March, 2016
File:
PDF, 682 KB
english, 2016
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