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

Concepedia

Publication | Open Access

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

DOI Full Paper Access

78

Citations

59

References

2011

Year

Stéphanie Passot, Stéphanie Cenard, Inès Douania, Ioan-Cristian Trelea, Fernanda Fonseca

Food SpoilageOptimal PreservationLactic Acid BacteriaAmorphous StateBiotechnologyFood BioprocessingMicrobiologyCritical Water ActivityMicrobiological Degradation

References

	Year	Citations

Page 1