Influence of culture pH on survival of Lactobacillus reuteri subjected to freeze-drying

International Journal of Food Microbiology - Tập 55 Số 1-3 - Trang 235-238 - 2000
Johan Palmfeldt1, Bärbel Hahn‐Hägerdal
1Applied Microbiology, Lund University, Sweden. [email protected]

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