Development of a sour beer with the probiotic strain Lacticaseibacillus paracasei ...
Survival evaluation of the probiotic strain Lacticaseibacillus paracasei subs. par...
Characterization of probiotic fermented milk supplemented with brewer's spent grai...
Yogurt made from A1 and A2 milk: Identification and quantification of beta-casomor...
EVALUATION OF CATHARINA SOUR, FIRST BRAZILIAN BEER STYLE, AS A PROBIOTIC BEVERAGE ...
Identification of bioactive substances produced by Lactobacillus paracasei 28.4 fo...
Verification of the prevalence of Lacticaseibacillus paracasei (GV17) and Lactococ...