Accesso libero

Effects of Carbohydrates, Prebiotics and Salts on Survival of Saccharomyces boulardii During Freeze-Drying

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Cita

Guowei Shu
School of Food and Biological Engineering Shaanxi University of Science and TechnologyXi’an, China
Xin Yang
School of Food and Biological Engineering Shaanxi University of Science and TechnologyXi’an, China
Zhangteng Lei
Shaanxi Pucheng Shiyang Feed Co., Ltd., Xi’an, China
Dan Huang
School of Food and Biological Engineering Shaanxi University of Science and TechnologyXi’an, China
Yaling ZHAI
Shaanxi Pucheng Shiyang Feed Co., Ltd., Xi’an, China
eISSN:
2344-150X
Lingua:
Inglese
Frequenza di pubblicazione:
2 volte all'anno
Argomenti della rivista:
Industrial Chemistry, other, Food Science and Technology