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

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dc.contributor.authorGul, LB
dc.contributor.authorCon, AH
dc.contributor.authorGul, O
dc.date.accessioned2023-09-11T14:33:58Z
dc.date.available2023-09-11T14:33:58Z
dc.date.issued2020.01.01
dc.identifier.doi10.1016/j.cryobiol.2020.07.007
dc.identifier.eissn1090-2392
dc.identifier.endpage129
dc.identifier.issn0011-2240
dc.identifier.issue
dc.identifier.startpage122
dc.identifier.urihttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000579825400017&DestLinkType=FullRecord&DestApp=WOS
dc.identifier.urihttps://hdl.handle.net/20.500.12597/17204
dc.identifier.volume96
dc.identifier.wosWOS:000579825400017
dc.relation.ispartofCRYOBIOLOGY
dc.subjectAcidification activity
dc.subjectCryoprotectant
dc.subjectFreeze-drying
dc.subjectLactobacillus curvatus N19
dc.subjectResponse surface method
dc.subjectStorage stability
dc.titleStorage stability and sourdough acidification kinetic of freeze-dried Lactobacillus curvatus N19 under optimized cryoprotectant formulation
dc.typeArticle
dspace.entity.typeWos

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