Survival and stability of Lactobacillus fermentum and Wickerhamomyces anomalus strains upon lyophilisation with different cryoprotectant agents-Reference-Cited by-同舟云学术

Survival and stability of Lactobacillus fermentum and Wickerhamomyces anomalus strains upon lyophilisation with different cryoprotectant agents

Published:2019-01 Issue: Volume:115 Page:90-94
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Stefanello Raquel Facco,Nabeshima Elizabeth Harumi,Iamanaka Beatriz Thie,Ludwig Aline,Fries Leadir Lucy Martins,Bernardi Angélica Olivier,Copetti Marina Venturini

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Food Science

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