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Influence of co-cultures of Streptococcus thermophilus and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containing Syzygium cumini (L.) Skeels pulp.
RSC Adv. 2020 Mar 10;10(17):10297-10308. doi: 10.1039/c9ra08311a. eCollection 2020 Mar 6.
RSC Adv. 2020.
PMID: 35498622
Free PMC article.
Fermented Dessert with Whey, Ingredients from the Peel of Jabuticaba (Myrciaria cauliflora) and an Indigenous Culture of Lactobacillus plantarum: Composition, Microbial Viability, Antioxidant Capacity and Sensory Features.
Almeida Neta MC, Rocha de Queiroga AP, Almeida RLJ, Caetano Soares A, Marinho Gonçalves J, Soares Fernandes S, de Sousa MC, Olbrich Dos Santos KM, Alonso Buriti FC, Rolim Florentino E.
Almeida Neta MC, et al. Among authors: rocha de queiroga ap.
Nutrients. 2018 Sep 2;10(9):1214. doi: 10.3390/nu10091214.
Nutrients. 2018.
PMID: 30200532
Free PMC article.
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Correction: Influence of co-cultures of Streptococcus thermophilus and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containing Syzygium cumini (L.) Skeels pulp.
Alves Garcia SL, Monteiro da Silva G, Svendsen Medeiros JM, Rocha de Queiroga AP, Brito de Queiroz B, Bezerra de Farias DR, Correia JO, Florentino ER, Alonso Buriti FC.
Alves Garcia SL, et al. Among authors: rocha de queiroga ap.
RSC Adv. 2020 May 6;10(29):16905. doi: 10.1039/d0ra90046j. eCollection 2020 Apr 29.
RSC Adv. 2020.
PMID: 35521464
Free PMC article.
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