Oliveira, Diana L <br/><br/>
In vitro evaluation of the fermentation properties and potential prebiotic activity of caprine cheese whey oligosaccharides in batch culture systems.  [electronic resource] 

 -  BioFactors (Oxford, England)   
 - 440-9 p.  digital 
<br/><br/> Publication Type: Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1872-8081 
<br/><br/><label>Standard No.: </label>10.1002/biof.1043  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Batch Cell Culture Techniques<br/>Bifidobacterium--growth & development<br/>Cheese--microbiology<br/>Dairy Products--microbiology<br/>Fatty Acids, Volatile--chemistry<br/>Fermentation<br/>Gastrointestinal Tract--microbiology<br/>Goats<br/>Humans<br/>In Situ Hybridization, Fluorescence<br/>Oligosaccharides--chemistry<br/>Prebiotics