Influence of food matrix on the viability of probiotic bacteria: A review based on dairy and non-dairy beverages

By A. Shori. 2016

226 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/6b6b39210f189e17aecedd74526cbd9a8908e203

How researchers see this paper

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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): “Although fruit and vegetable juices contain some essential nutrients, there are factors that may limit probiotic viability such as low pH which is associated with the high levels of organic acids and dissolved oxygen [16].”