Temperature-dependent growth kinetics of Lacticaseibacillus rhamnosus GG in oat-based milk alternative
, , oraz
20 maj 2025
O artykule
Data publikacji: 20 maj 2025
Zakres stron: 24 - 31
DOI: https://doi.org/10.2478/acs-2025-0003
Słowa kluczowe
© 2025 Zuzana Matejčeková et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Matejčeková, Zuzana
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
Čmiková, Tamara
Department of Food Technology, Institute of Food Sciences and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in BratislavaBratislava, Slovakia
Ačai, Pavel
Department of Food Technology, Institute of Food Sciences and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in BratislavaBratislava, Slovakia
Valík, Ľubomír
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