Optimization of compatible solutes for improving survival of freeze-dried Lactobacillus delbrueckii subsp. bulgaricus using Box-Behnken design
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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
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© 2020 Guowei Shu et al., published by Sciendo
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Shu, Guowei
School of Food and Biological Engineering, Shaanxi University of Science and TechnologyXi’an, China
Li, Bohao
School of Food and Biological Engineering, Shaanxi University of Science and TechnologyXi’an, China
Zhang, Meng
College of Food Engineering and Nutritional Science, Shaanxi Normal UniversityXi’an, China
Huang, Jie
School of Food and Biological Engineering, Shaanxi University of Science and TechnologyXi’an, China
Chen, Li
College of Food Engineering and Nutritional Science, Shaanxi Normal UniversityXi’an, China
Dong, Xu
Department of Research and Development, Shaanxi Yatai Dairy Co., LtdXianyang, China