Metabolic profiling of potential probiotic or synbiotic cheeses by nuclear magnetic resonance (NMR) spectroscopy

To assess ripening of potential probiotic cheeses (containing either Lactobacillus casei-01 or Bifidobacterium lactis B94) or synbiotic cheeses with fructooligosaccharides (FOS) or a 50:50 mix of FOS/inulin, metabolic profiles have been obtained via classical biochemical analyses and by NMR spectros...

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Detalhes bibliográficos
Autor principal: Rodrigues, Dina (author)
Outros Autores: Santos, Claudio H. (author), Rocha-Santos, Teresa A. P. (author), Gomes, Ana M. (author), Goodfellow, Brian J. (author), Freitas, Ana C. (author)
Formato: article
Idioma:eng
Publicado em: 2019
Assuntos:
Metabolomic analysis
Probiotic and synbiotic cheeses
NMR spectroscopy
Texto completo:http://hdl.handle.net/10773/25463
País:Portugal
Oai:oai:ria.ua.pt:10773/25463

Texto Completo

http://hdl.handle.net/10773/25463

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