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Effect of pH upon viability of probiotic strains in contact with fruit pulps

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dc.contributor.authorRodrigues, C.
dc.contributor.authorSousa, S.
dc.contributor.authorPinto, A. L.
dc.contributor.authorBrandão, Teresa R. S.
dc.contributor.authorSilva, Joana
dc.contributor.authorPintado, Manuela E.
dc.contributor.authorSilva, Cristina L. M.
dc.contributor.authorMorais, Alcina M. M. B.
dc.contributor.authorTeixeira, Paula
dc.contributor.authorAlmeida, Domingos
dc.contributor.authorGomes, Ana M. P.
dc.date.accessioned2014-05-09T12:17:56Z
dc.date.available2014-05-09T12:17:56Z
dc.date.issued2013
dc.identifier.citationRODRIGUES, C. ...[et al.] - Effect of pH upon viability of probiotic strains in contact with fruit pulps. In Workshop Probiotics, 4, Prebiotics and Health: Scientific Evidence, 31 January-1 February, Madrid, Espanha, 2013. 1p.por
dc.identifier.urihttp://hdl.handle.net/10400.14/14401
dc.language.isoengpor
dc.titleEffect of pH upon viability of probiotic strains in contact with fruit pulpspor
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