The effect of probiotic Lactobacillus rhamnosus HN001 on the invitro availability of minerals from cheeses and cheese-like products

LWT

Volumn 60, Issue 2, 2015, Pages 841-847

  Aljewicz, Marek ^a   Cichosz, Grazyna ^a  

^a UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

Author keywords

Availability; Cheese; Cheese like products; Minerals; Probiotic

Indexed keywords

AVAILABILITY; BACILLI; CALCIUM; CHEESES; ENZYMATIC HYDROLYSIS; LACTIC ACID; MAGNESIUM; MINERALS; PHOSPHORUS; POTASSIUM; PROBIOTICS; ZINC;

CALCIUM AND MAGNESIUMS; CALCIUM CONCENTRATION; IN-VITRO; LACTIC ACID FERMENTATION; LACTOBACILLUS RHAMNOSUS; PROBIOTIC; PROBIOTIC CULTURES; PROBIOTIC LACTOBACILLI;

DAIRIES;

LACTOBACILLUS RHAMNOSUS;

EID: 84922323494     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.09.052     Document Type: Article

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