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Ingredients from integral valorization of Isabel grape to formulate goat yogurt with stimulatory effects on probiotics and beneficial impacts on human colonic microbiota in vitro

Francyeli Araújo Silva Evandro Leite de Souza Glenise Bierhalz Voss Maria Manuela Estevez Pintado

食品科学与人类健康（英文）2023，Vol.12Issue(4)：1331-1342,12.

Ingredients from integral valorization of Isabel grape to formulate goat yogurt with stimulatory effects on probiotics and beneficial impacts on human colonic microbiota in vitro

Francyeli Araújo Silva ¹Evandro Leite de Souza ²Glenise Bierhalz Voss ³Maria Manuela Estevez Pintado³

作者信息

1. Department of Nutrition, Federal University of Pernambuco, Recife 50670-420, Brazil
2. Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Jo?o Pessoa 58050-585, Brazil
3. Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Porto 4169-005, Portugal
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摘要

关键词

Goat dairy product/Grape/Beneficial microorganisms/Gut microbiota/Modulatory effects

Key words

Goat dairy product/Grape/Beneficial microorganisms/Gut microbiota/Modulatory effects

引用本文复制引用

Francyeli Araújo Silva,Evandro Leite de Souza,Glenise Bierhalz Voss,Maria Manuela Estevez Pintado..Ingredients from integral valorization of Isabel grape to formulate goat yogurt with stimulatory effects on probiotics and beneficial impacts on human colonic microbiota in vitro[J].食品科学与人类健康（英文）,2023,12(4):1331-1342,12.

基金项目

The authors thank CAPES-Brazil(1734/2015)and PROPESQ-UFPE(23076.049914/2017-47)for their financial support and CNPq-Brazil for providing a scholarship to the first author. （1734/2015）

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