Sara Sohrabvandi
Research Department of Food Technology, National Nutrition and food Technology Research Institute, Faculty of Food and Nutrition Sciences, Shahid Beheshti University of Medical Sciences, P.O. Box 19395-4741 Tehran, I.R. IRAN
[ 1 ] - Survival of Probiotics in Synbiotic Apple Juice During Refrigeration and Subsequent Exposure to Simulated Gastro-Intestinal Conditions
The aim of this work was to produce synbiotic apple juice and investigate the survival of Lactobacillus acidophilus and Lactobacillus plantarum in apple juice during the refrigerated storage (4 °C) for 42 days and then the ability of the mentioned probiotic bacteria in gastrointestinal tolerance under gastrointestinal tract conditions, with simulated gastric and bile juices. Eight-...
نویسندگان همکار