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Optimization of cryoprotectant formulation to enhance the viability of Lactobacillus brevis ED25: Determination of storage stability and acidification kinetics in sourdough

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dc.contributor.authorGul, LB
dc.contributor.authorGul, O
dc.contributor.authorYilmaz, MT
dc.contributor.authorDertli, E
dc.contributor.authorCon, AH
dc.date.accessioned2023-04-18T03:02:25Z
dc.date.available2023-04-18T03:02:25Z
dc.date.issued2020.01.01
dc.identifier.doi10.1111/jfpp.14400
dc.identifier.eissn1745-4549
dc.identifier.endpage
dc.identifier.issn0145-8892
dc.identifier.issue4
dc.identifier.startpage
dc.identifier.urihttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000513561000001&DestLinkType=FullRecord&DestApp=WOS
dc.identifier.urihttps://hdl.handle.net/20.500.12597/10382
dc.identifier.volume44
dc.identifier.wosWOS:000513561000001
dc.relation.ispartofJOURNAL OF FOOD PROCESSING AND PRESERVATION
dc.titleOptimization of cryoprotectant formulation to enhance the viability of Lactobacillus brevis ED25: Determination of storage stability and acidification kinetics in sourdough
dc.typeArticle
dspace.entity.typeWos
relation.isPublicationOfWos8793c7b4-e573-45cd-addc-242430f3aced
relation.isPublicationOfWos.latestForDiscovery8793c7b4-e573-45cd-addc-242430f3aced

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