Critical water activity and amorphous state for optimal preservation of lyophilised lactic acid bacteria

Published 2011 View Full Article

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Title
Critical water activity and amorphous state for optimal preservation of lyophilised lactic acid bacteria
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 132, Issue 4, Pages 1699-1705
Publisher
Elsevier BV
Online
2011-06-26
DOI
10.1016/j.foodchem.2011.06.012

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