Approaches for improvement in digestive survival of probiotics, a comparative study

• Autorzy: Dudkiewicz A. , Masmejean L. , Arnaut C. , Onarinde B.A. , Sandara R. , Anvarian A.H.P.-T. , Tucker N.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2020
• Tom: 70
• Numer: 3
• Opis fizyczny: p.265-273,fig.,ref.

Twórcy

autor

Dudkiewicz A.

• National Centre for Food Manufacturing, University of Lincoln, Park Road, PE12 7 PT, Holbeach, U.K.
• Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Aleja Armii Krajowej, 42–200, Czestochowa, Poland

autor

Masmejean L.

• National Centre for Food Manufacturing, University of Lincoln, Park Road, PE12 7 PT, Holbeach, U.K.
• Polytech Montpellier, University of Montpellier, Place Eugène Bataillon, CC419, 34095 Montpellier, France

autor

Arnaut C.

• National Centre for Food Manufacturing, University of Lincoln, Park Road, PE12 7 PT, Holbeach, U.K.
• Polytech Montpellier, University of Montpellier, Place Eugène Bataillon, CC419, 34095 Montpellier, France

autor

Onarinde B.A.

• National Centre for Food Manufacturing, University of Lincoln, Park Road, PE12 7 PT, Holbeach, U.K.

autor

Sandara R.

• Lincoln Institute for Agri-food Technology, University of Lincoln, Brayford Pool, LN6 7TS, Lincoln, U.K.

autor

Anvarian A.H.P.-T.

• National Centre for Food Manufacturing, University of Lincoln, Park Road, PE12 7 PT, Holbeach, U.K.

autor

Tucker N.

• School of Engineering, Brayford Pool, University of Lincoln, LN6 7TS, Lincoln, U.K.

Identyfikatory

DOI

10.31883/pjfns/120184