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Storage stability and sourdough acidification kinetic of freeze-dried Lactobacillus curvatus N19 under optimized cryoprotectant formulation

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2020.01.01

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Acidification activity, Cryoprotectant, Freeze-drying, Lactobacillus curvatus N19, Response surface method, Storage stability

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https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000579825400017&DestLinkType=FullRecord&DestApp=WOS
 https://hdl.handle.net/20.500.12597/17204

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