Stability of lactobacillus acidophilus and lactobacillus rhamnosus in minimally processed cabbage

International Journal of Postharvest Technology and Innovation

Volumn 3, Issue 2, 2013, Pages 140-150

  Da Silva, Franklin Júnior Moreira ^a   Fernandes, Cínthia Marotta ^a   De Lima, Diana Clara Nunes ^a   Madeira, Rodrigo Oliveira ^a   Martins, Eliane M Furtado ^a   Martins, Maurilio Lopes ^a   Lamas, Joaquim Mário Neiva ^a   Ramos, Afonso Mota ^a  

^a Federal Institute of Education Science and Technology of Southeast of Minas Gerais   (Brazil)

Author keywords

Fresh cut cabbage; Functional foods; Probiotic; Stability of Lactobacillus; Vegetables postharvest

Indexed keywords

BRASSICA OLERACEA VAR. CAPITATA; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS RHAMNOSUS; SALMONELLA; SALMONELLA SP.;

EID: 84882728988     PISSN: 17447550     EISSN: 17447569     Source Type: Journal    
DOI: 10.1504/IJPTI.2013.055842     Document Type: Article

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