Optimization of compatible solutes for improving survival of freeze-dried Lactobacillus delbrueckii subsp. bulgaricus using Box-Behnken design
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30 dic 2021
INFORMAZIONI SU QUESTO ARTICOLO
Pubblicato online: 30 dic 2021
Pagine: 301 - 306
Ricevuto: 02 ott 2021
Accettato: 12 dic 2021
DOI: https://doi.org/10.2478/aucft-2021-0028
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© 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