Stability of β-glucosidase Activity Produced by Bifidobacterium and Lactobacillus spp. in Fermented Soymilk During Processing and Storage
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb07194.x/fullpdf
Reference22 articles.
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2. Viability of two freeze-dried strains of Bifidobacterium and commercial preparations at various temperatures during prolonged storage;Bruno;J Food Sci,2003
3. A medium for the cultivation of lactobacilli;Mann;J Appl Bacteriol,1960
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