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Impact of Lacticaseibacillus rhamnosus GG on the Emulsion Stability of Raw Milk

Lactic acid bacteria (LAB) have been studied for several decades to understand and determine their mechanism and interaction within the matrix into which they are introduced. This study aimed to determine the spatial distribution of Lacticaseibacillus rhamnosus GG (LGG) in a dairy matrix and to deci...

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Detalles Bibliográficos
Autores principales:	Dos Santos Morais, Raphael, Louvet, Nicolas, Borges, Frederic, Dumas, Dominique, Cvetkovska-Ben Mohamed, Loubiana, Barrau, Sarah, Scher, Joël, Gaiani, Claire, Burgain, Jennifer
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8147333/ https://www.ncbi.nlm.nih.gov/pubmed/34062810 http://dx.doi.org/10.3390/foods10050991

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