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The Ability of Streptococcus thermophilus BT01 to Modulate Urease Activity in Healthy Subjects' Fecal Samples Depends on the Biomass Production Process.

Bibliographic Details
Title: The Ability of Streptococcus thermophilus BT01 to Modulate Urease Activity in Healthy Subjects' Fecal Samples Depends on the Biomass Production Process.
Authors: Martinović, Anđela, Chittaro, Marco, Mora, Diego, Arioli, Stefania
Source: Molecular Nutrition & Food Research; Mar2023, Vol. 67 Issue 6, p1-11, 11p
Database: Complementary Index
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DbLabel: Complementary Index
An: 162643322
RelevancyScore: 932
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 931.950073242188
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  Data: The Ability of Streptococcus thermophilus BT01 to Modulate Urease Activity in Healthy Subjects' Fecal Samples Depends on the Biomass Production Process.
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  Data: <searchLink fieldCode="AR" term="%22Martinović%2C+Anđela%22">Martinović, Anđela</searchLink><br /><searchLink fieldCode="AR" term="%22Chittaro%2C+Marco%22">Chittaro, Marco</searchLink><br /><searchLink fieldCode="AR" term="%22Mora%2C+Diego%22">Mora, Diego</searchLink><br /><searchLink fieldCode="AR" term="%22Arioli%2C+Stefania%22">Arioli, Stefania</searchLink>
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  Data: Molecular Nutrition & Food Research; Mar2023, Vol. 67 Issue 6, p1-11, 11p
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=edb&AN=162643322
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      – Type: doi
        Value: 10.1002/mnfr.202200529
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      – Code: eng
        Text: English
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      Pagination:
        PageCount: 11
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      – TitleFull: The Ability of Streptococcus thermophilus BT01 to Modulate Urease Activity in Healthy Subjects' Fecal Samples Depends on the Biomass Production Process.
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            NameFull: Martinović, Anđela
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            NameFull: Chittaro, Marco
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            NameFull: Mora, Diego
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            NameFull: Arioli, Stefania
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            – D: 15
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              Text: Mar2023
              Type: published
              Y: 2023
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              Value: 67
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              Value: 6
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            – TitleFull: Molecular Nutrition & Food Research
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