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

Gul, LBCon, AHGul, O2023-09-112023-09-112020.01.010011-2240https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000579825400017&DestLinkType=FullRecord&DestApp=WOShttps://hdl.handle.net/20.500.12597/17204Acidification activityCryoprotectantFreeze-dryingLactobacillus curvatus N19Response surface methodStorage stabilityStorage stability and sourdough acidification kinetic of freeze-dried Lactobacillus curvatus N19 under optimized cryoprotectant formulationArticle10.1016/j.cryobiol.2020.07.007WOS:000579825400017122129961090-2392