Lactobacillus paracasei isolated from grape sourdough: acid, bile, salt, and heat tolerance after spray drying with skim milk and cheese whey
Ilha, Eunice Cassanego ; da Silva, Tiago ; Lorenz, Juliana Goulart ; de Oliveira Rocha, Gabriela ; Sant’Anna, Ernani S
European food research & technology, 2015-05, Vol.240 (5), p.977-984 [Periódico revisado por pares]Berlin/Heidelberg: Springer-Verlag
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