Effect of refrigerated storage temperature on the viability of probiotic micro-organisms in yogurt
By A. Mortazavian, M. Ehsani, S. Mousavi, K. Rezaei, S. Sohrabvandi, J. Reinheimer. 2007
139 citations recorded by the source corpus.
Subfields: Food Science, Molecular Biology, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/cb1d24b832258b2edf76e487c521676644230732
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In Food Science
In Molecular Biology
In Nutrition and Dietetics
Citations in the corpus
- Viability of probiotic bacteria and some chemical and sensory characteristics in cornelian cherry juice during cold storage (2016, background): “This has caused the emergence of functional foods that comprise a wide range of components such as probiotics, prebiotics, vitamins, minerals and dietary fiber [2,3].”
- Effects of Chlorella vulgaris and Arthrospira platensis addition on viability of probiotic bacteria in yogurt and its biochemical properties (2012, result): “acidophilus and bifidobacteria in ABY culture composition according to the previous papers [8, 29].”