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Assessment and determination of lyoprotectant for survival of freeze-dried Lactobacillus rhamnosus Cover

Assessment and determination of lyoprotectant for survival of freeze-dried Lactobacillus rhamnosus

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 20 (2016): Issue 1 (June 2016)
By: Zongcheng Miao,  Yang Zhao and  Xiaoping Huo  
Open Access
|Jun 2016

Authors

Zongcheng Miao

mzongcheng@gmail.com

Department of Applied Statistics and Science, Xijing University, Xi’an, China

Yang Zhao

Department of Applied Statistics and Science, Xijing University, Xi’an, China

Xiaoping Huo

Department of Applied Statistics and Science, Xijing University, Xi’an, China
DOI: https://doi.org/10.1515/aucft-2016-0009 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 105 - 113
Published on: Jun 18, 2016
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
freeze drying,
lyoprotectant,
prebiotic,
amino acids
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2016 Zongcheng Miao, Yang Zhao, Xiaoping Huo, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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