| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6290363 | International Journal of Food Microbiology | 2012 | 10 Pages |
Abstract
⺠Apple and banana fibers increased the probiotic viability during shelf-life. ⺠Fibers increased the short chain and polyunsaturated fatty acid contents. ⺠Fiber type and probiotic strain had synergistic effect on conjugated linoleic acid content. ⺠The amount of α-linolenic acid was increased by banana fiber.
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Authors
Ana Paula do EspÃrito Santo, Nathalie S. Cartolano, Thaiane F. Silva, Fabiana A.S.M. Soares, Luiz A. Gioielli, Patrizia Perego, Attilio Converti, Maricê N. Oliveira,