Modelamiento cinético de Saccharomyces cerevisiae var. boulardii
In recent years, the consumption of probiotic products has been increasing due to their beneficial effects on health, however, their development is limited and even more, kinetic studies that describe the microorganism-food relationship and the behavior of these during fermentation, for these reason...
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| Formato: | Artículo |
| Lenguaje: | español |
| Publicado: |
2021
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| Materias: | |
| Acceso en línea: | Enlace permanente (DOI o Handle) |
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