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Growing conditions of Saccharomyces boulardii for the development of potentially probiotic mead: Fermentation kinetics, viable cell counts and bioactive compounds.
Food Sci Technol Int. 2023 Mar 7:10820132231162683. doi: 10.1177/10820132231162683. Online ahead of print.
Food Sci Technol Int. 2023.
PMID: 36883202
From Orange Juice By-Product in the Food Industry to a Functional Ingredient: Application in the Circular Economy.
Castro LA, Lizi JM, Chagas EGLD, Carvalho RA, Vanin FM.
Castro LA, et al. Among authors: chagas egld.
Foods. 2020 May 6;9(5):593. doi: 10.3390/foods9050593.
Foods. 2020.
PMID: 32384647
Free PMC article.
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