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Probiotic Yogurt with Brazilian Red Propolis: Physicochemical and Bioactive Properties, Stability, and Shelf Life

Marly S Santos1, Leticia M Estevinho2, Carlos Alfredo L Carvalho3

  • 1School of Nutrition, Federal Univ. of Bahia, Rua Basílio da Gama, s/n, Canela, Cep: 40.110-160, Salvador, BA, Brazil.

Journal of Food Science
|November 22, 2019
PubMed

Keywords:
additivefermentationlactic acid bacteriapotassium sorbatestability

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