Temperature-dependent growth kinetics of Lacticaseibacillus rhamnosus GG in oat-based milk alternative
Authors
Zuzana Matejčeková
Department of Nutrition and Food Quality Assessment, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia
Tamara Čmiková
Department of Food Technology, Institute of Food Sciences and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia
Pavel Ačai
Department of Food Technology, Institute of Food Sciences and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia
Ľubomír Valík
Department of Nutrition and Food Quality Assessment, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia
Language: English
Page range: 24 - 31
Published on: May 20, 2025
Published by: Slovak University of Technology in Bratislava
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
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© 2025 Zuzana Matejčeková, Tamara Čmiková, Pavel Ačai, Ľubomír Valík, published by Slovak University of Technology in Bratislava
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.