Optimization of compatible solutes for improving survival of freeze-dried Lactobacillus delbrueckii subsp. bulgaricus using Box-Behnken design
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30 déc. 2021
À propos de cet article
Publié en ligne: 30 déc. 2021
Pages: 301 - 306
Reçu: 02 oct. 2021
Accepté: 12 déc. 2021
DOI: https://doi.org/10.2478/aucft-2021-0028
Mots clés
© 2020 Guowei Shu et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
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