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    Characterization of lactobacilli strains derived from cocoa fermentation in the south of Bahia for the development of probiotic cultures

    Characterization of lactobacilli strains derived from cocoa fermentation in the south of Bahia for the development of probiotic cultures von Teles Santos, Tizá, Santos Ornellas, Roberta Maria, Borges Arcucio, Leonardo, Messias Oliveira, Mayara, Nicoli, Jacques Robert, Villela Dias, Cristiano, Trovatti Uetanabaro, Ana Paula, Vinderola, Gabriel

    Veröffentlicht in Food science & technology

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