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Probióticos y prebióticos en leches fermentadas

Authors: Montilla, Antonia; Corzo, Nieves; Olano, Agustín;

Probióticos y prebióticos en leches fermentadas

Abstract

[ES]: En este trabajo se realiza un estudio de la composición en galactooligosacáridos (GOS) de diferentes tipos de leches fermentadas comerciales, yogures tradicionales, yogures con bifidobacterias y yogures líquidos con Lactobacillus casei. Los yogures que presentaron un mayor contenido en GOS fueron los que contenían bifidobacterias.

[EN]: This work describes a study of the galactooligosaccharide (GOS) composition of different types of commercial fermented milks, traditional yoghurts with Lactobacillus casei. The highest GOS content was observed in yoghurts with bifidobacteria.

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selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
views
OpenAIRE UsageCountsViews provided by UsageCounts
downloads
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