Effects of Carbohydrates, Prebiotics and Salts on Survival of Saccharomyces boulardii During Freeze-Drying
, , , e
03 gen 2019
INFORMAZIONI SU QUESTO ARTICOLO
Pubblicato online: 03 gen 2019
Pagine: 59 - 66
DOI: https://doi.org/10.2478/aucft-2018-0013
Parole chiave
© 2018 Guowei Shu et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Shu, Guowei
School of Food and Biological Engineering, Shaanxi University of Science and TechnologyXi’an, China
Yang, Xin
School of Food and Biological Engineering, Shaanxi University of Science and TechnologyXi’an, China
Lei, Zhangteng
Shaanxi Pucheng Shiyang Feed Co., Ltd.Xi’an, China
Huang, Dan
School of Food and Biological Engineering, Shaanxi University of Science and TechnologyXi’an, China
ZHAI, Yaling
Shaanxi Pucheng Shiyang Feed Co., Ltd.Xi’an, China