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Temperature-dependent growth kinetics of Lacticaseibacillus rhamnosus GG in oat-based milk alternative

Zuzana Matejčeková

Zuzana Matejčeková

Department of Nutrition and Food Quality Assessment, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in BratislavaBratislava, Slovakia
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Matejčeková, Zuzana
, 
Tamara Čmiková

Tamara Čmiková

Department of Food Technology, Institute of Food Sciences and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in BratislavaBratislava, Slovakia
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Čmiková, Tamara
, 
Pavel Ačai

Pavel Ačai

Department of Food Technology, Institute of Food Sciences and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in BratislavaBratislava, Slovakia
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Ačai, Pavel
 e 
Ľubomír Valík

Ľubomír Valík

Department of Nutrition and Food Quality Assessment, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in BratislavaBratislava, Slovakia
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Valík, Ľubomír
  
20 mag 2025
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Pubblicato online: 20 mag 2025
Pagine: 24 - 31
DOI: https://doi.org/10.2478/acs-2025-0003
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© 2025 Zuzana Matejčeková et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Lingua:
Inglese
Frequenza di pubblicazione:
2 volte all'anno
Argomenti della rivista:
Chimica, Chimica, altro
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