Stanford Woods Institute for the Environment

Stanford Woods Institute for the Environment

Survival rate of Saccharomyces boulardii adapted to a functional freeze dried yogurt: experimental study related to processing, storage and digestion by Wistar rats

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Survival rate of Saccharomyces boulardii adapted to a functional freeze dried yogurt: experimental study related to processing, storage and digestion by Wistar rats

February 28, 2017

Authors:
Eunice Rodriguez, Hector E. Martinez-Flores, Jose O. Rodiles-Lopez, Rafael Zamora-Vega, Rafael Salgado-Garciglia, Rosa E. Perez-Sanchez