Biopreservation of Chocolate Mousse with Lactobacillus helveticus 2/20: Microbial Challenge Test
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DOI: 10.3390/molecules27175631
Abstract: Probiotic bacteria are used for food biopreservation because their metabolic products might contribute to ensuring food microbiological safety and/or increase its shelf life without the addition of chemical preservatives. Moreover, biopreserved foods are excellent vehicles… read more here.
Keywords: chocolate mousse; helveticus; lactobacillus helveticus; food ... See more keywords