Effect of Sucrose and Maltodextrin on the Physical Properties and Survival of Air-Dried Lactobacillus bulgaricus: An in Situ Fourier Transform Infrared Spectroscopy Study

Biotechnology Progress - Tập 21 Số 3 - Trang 885-892
Harriëtte Oldenhof1, Willem F. Wolkers1, Fernanda Fonseca1, Stéphanie Passot1, Michèle Marin1
1Génie et Microbiologie des Procédés Alimentaires

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