In vitro and in vivo evaluation of two potential probiotic lactobacilli isolated from cocoa fermentation (Theobroma cacao L.) by J.S. Oliveira, K. Costa, L.B. Acurcio, S.H.C. Sandes, G.D. Cassali, A.P.T. Uetanabaro, A.M. Costa, J.R. Nicoli, E. Neumann, A.L.F. Porto

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