The survival of probiotics also depends on the food matrix. A
study with cocoa, the main ingredient of chocolate, showed
increased survival of Lactobacillus helveticus and Bifidobacterium
longum (91 and 80%, respectively) when compared with milk (20
and 30%) (Possemiers, Marzorati, Verstraete, & Van de Wiele, 2010).
The survival of probiotics also depends on the food matrix. Astudy with cocoa, the main ingredient of chocolate, showedincreased survival of Lactobacillus helveticus and Bifidobacteriumlongum (91 and 80%, respectively) when compared with milk (20and 30%) (Possemiers, Marzorati, Verstraete, & Van de Wiele, 2010).
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