Influence of food matrices on probiotic viability – A review focusing on the fruity bases

By A. M. E. Santo, P. Perego, A. Converti, M. N. Oliveira. 2011

130 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/eb1d3fff90f73699057599afa1a566b7ca80edaa

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1. M. Corbo
2. A. Bevilacqua
3. C. Altieri
4. M. Sinigaglia
5. M. Perricone

Citations in the corpus

• Challenges for the Production of Probiotic Fruit Juices (2015, background): “Hence, even if the probiotic viability is to be strain-dependent [4,5,13], they should be at least 10(7) CFU/mL in the product at the end of the shelf life, which approximately corresponds to 10(9) CFU per portion [16].”