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The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt
Title The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt [elektronický zdroj] / Magdalena Buniowska ... [et al.] Author-s Buniowska, Magdalena (Author) Urbański, Jakub (Author) Mykhalevych, Artur (Author) Bieganowski, Pawel (Author) Piotrowska, Agnieszka (Author) Kačániová, Miroslava, ; SPUFZK32 (Author) Banach, Maciej (Author) Description ilustr., tab. Notes Popis urobený 15.5.2023 . Bibliografické odkazy . Spôsob prístupu: World Wide Web In Frontiers in Nutrition [online]. -- ISSN 2296-861X. -- Vol. 10 (2023), art. no. 1118752, [14] s. Category of Publication Activity ADC Category of Publication Activity V3 Subject-s kurkumín mliečne výrobky funkčné potraviny probiotiká antimikrobiálna aktivita Country Switzerland Language English URL https://doi.org/10.3389/fnut.2023.1118752 Database Agro-bibliography
Number of the records: 1