The Effect of Eight Thermal Protectants on the Survival Rate and the Viable Counts of Lactobacillus casei After Heat Treatment in Fermented Goat Milk
, , , oraz
18 lip 2019
O artykule
Data publikacji: 18 lip 2019
Zakres stron: 3 - 10
DOI: https://doi.org/10.2478/aucft-2019-0001
Słowa kluczowe
© 2019 Qiqi Zheng et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Zheng, Qiqi
School of Food and Biological Engineering, Shaanxi University of Science & TechnologyXi’an, China
Shu, Guowei
School of Food and Biological Engineering, Shaanxi University of Science & TechnologyXi’an, China
Kou, Jianbo
School of Food and Biological Engineering, Shaanxi University of Science & TechnologyXi’an, China
Cui, Xiuxiu
Department of Research and Development, Xi’an Baiyue Gaot Milk Corp., Ltd.Xi’an, China
Meng, Jiangpeng
Department of Research and Development, Xi’an Baiyue Gaot Milk Corp., Ltd.Xi’an, China