Application of Saccharomyces cerevisiae var. boulardii in food processing: a review

Review

Abstract: Probiotics are increasingly being added to food in order to develop products with health-promoting p

Palabras claves:

fermented foods, food processing, S. boulardii, yeasts

Autores:

M. Tinoco-Alvear, Marco A. Lazo-Vélez, María Fernanda Rosales Medina, Miriam Briones-García, Serna-Saldivar S.O.

Fuentes:

scopus