Probiotic beverage from cashew apple juice fermented with Lactobacillus casei

By A. L. F. Pereira, T. C. Maciel, S. Rodrigues. 2011

289 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/5de8d4848bddd711a1062e7792590393a85d94c1

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. D. Tsaltas
2. M. Aspri
3. P. Papademas

Citations in the corpus

• Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products (2020, background): “The authors of [49] studied the ability of Lactobacillus casei NRRL B442 to ferment and survive in cashew apple juice and a high viability of Lactobacillus casei was found during the 42 days refrigerated storage that had viable cell counts higher than 108 cfu/mL.”