EVOLUTION OF PROBIOTIC CONTENT AND COLOR OF APPLES IMPREGNATED WITH LACTIC ACID BACTERIA EVOLUCIÓN DEL CONTENIDO PROBIÓTICO Y EL COLOR DE MANZANAS IMPREGNADAS CON BACTERIAS ÁCIDO L...

por Luis PUENTE D, Noelia BETORET V, Misael CORTÉS R
Publicado 2009

EVOLUTION OF PROBIOTIC CONTENT AND COLOR OF APPLES IMPREGNATED WITH LACTIC ACID BACTERIA

por Luis PUENTE D., Noelia BETORET V., Misael CORTÉS R.
Publicado 2009

Fermentation of Lulo Juice with <i>Lactobacillus reuteri</i> CECT 925. Properties and Effect of High Homogenization Pressures on Resistance to In Vitro Gastrointestinal Digestion

por Leidy Indira Hinestroza-Córdoba, Ester Betoret, Lucía Seguí, Cristina Barrera, Noelia Betoret
Publicado 2021