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Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 22 (2018): Issue 2 (December 2018)
Open Access
Effects of Carbohydrates, Prebiotics and Salts on Survival of
Saccharomyces boulardii
During Freeze-Drying
Guowei Shu
Guowei Shu
,
Xin Yang
Xin Yang
,
Zhangteng Lei
Zhangteng Lei
,
Dan Huang
Dan Huang
and
Yaling ZHAI
Yaling ZHAI
| Jan 03, 2019
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 22 (2018): Issue 2 (December 2018)
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Published Online:
Jan 03, 2019
Page range:
59 - 66
DOI:
https://doi.org/10.2478/aucft-2018-0013
Keywords
freeze-drying
,
protective agents
,
carbohydrates
,
prebiotics
,
salts
© 2018 Guowei Shu et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Guowei Shu
School of Food and Biological Engineering Shaanxi University of Science and Technology
Xi’an, China
Xin Yang
School of Food and Biological Engineering Shaanxi University of Science and Technology
Xi’an, China
Zhangteng Lei
Shaanxi Pucheng Shiyang Feed Co., Ltd.,
Xi’an, China
Dan Huang
School of Food and Biological Engineering Shaanxi University of Science and Technology
Xi’an, China
Yaling ZHAI
Shaanxi Pucheng Shiyang Feed Co., Ltd.,
Xi’an, China