| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541683 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠First report on the effect of prebiotic compounds on the lipolytic activity of probiotic bacteria. ⺠FOS and inulin in probiotic cheese increment contents of three different CLA, ALA and GLA. ⺠Improved functional cheeses by the addition of prebiotic compounds to probiotic cheese.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Dina Rodrigues, Teresa A.P. Rocha-Santos, Ana M. Gomes, Brian J. Goodfellow, Ana C. Freitas,