Influence of Polyphenols on the survival and adhesion of probiotic bacteria
Functional foods containing probiotic bacteria (PB) and polyphenol (PP) antioxidants are gaining increased market leverage. Many probiotic strains, however, exhibit low viability, because of exposure to high acidity and oxidative stress during industrial processing, storage and gastric transit. This...
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| Format: | Others |
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Auckland University of Technology,
2013-03-25T19:59:31Z.
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| Online Access: | Get fulltext |