Publication | Open Access

Survival of commercial probiotic strains in dark chocolate with high cocoa and phenols content during the storage and in a static in vitro digestion model

Vitro Digestion ModelNutritionProbioticShelf LifeFood FermentationIn Vitro FermentationCommercial Probiotic StrainsFood MicrobiologyFood EngineeringMicrobiologyMicrobiomePublic HealthDark ChocolateFood SafetyHealth Sciences