Effects of Carbohydrates, Prebiotics and Salts on Survival of Saccharomyces boulardii During Freeze-Drying
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Jan 03, 2019
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Published Online: Jan 03, 2019
Page range: 59 - 66
DOI: https://doi.org/10.2478/aucft-2018-0013
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© 2018 Guowei Shu et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Shu, Guowei
School of Food and Biological Engineering, Shaanxi University of Science and TechnologyXi’an, China
Yang, Xin
School of Food and Biological Engineering, Shaanxi University of Science and TechnologyXi’an, China
Lei, Zhangteng
Shaanxi Pucheng Shiyang Feed Co., Ltd.Xi’an, China
Huang, Dan
School of Food and Biological Engineering, Shaanxi University of Science and TechnologyXi’an, China
ZHAI, Yaling
Shaanxi Pucheng Shiyang Feed Co., Ltd.Xi’an, China