Optimization of compatible solutes for improving survival of freeze-dried Lactobacillus delbrueckii subsp. bulgaricus using Box-Behnken design
, , , , und | 30. Dez. 2021
Über diesen Artikel
Online veröffentlicht: 30. Dez. 2021
Seitenbereich: 301 - 306
Eingereicht: 02. Okt. 2021
Akzeptiert: 12. Dez. 2021
DOI: https://doi.org/10.2478/aucft-2021-0028
Schlüsselwörter
© 2020 Guowei Shu et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Guowei Shu
School of Food and Biological Engineering
Shaanxi University of Science and TechnologyXi’an, China
Bohao Li
School of Food and Biological Engineering
Shaanxi University of Science and TechnologyXi’an, China
Meng Zhang
College of Food Engineering and Nutritional Science
Shaanxi Normal UniversityXi’an, China
Jie Huang
School of Food and Biological Engineering
Shaanxi University of Science and TechnologyXi’an, China
Li Chen
College of Food Engineering and Nutritional Science
Shaanxi Normal UniversityXi’an, China
Xu Dong
Department of Research and Development,
Shaanxi Yatai Dairy Co., Ltd
Xianyang, China