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Temperature-controlled microwave-vacuum drying of lactic acid bacteria: Impact of drying conditions on process and product characteristics

Microbial InactivationFood SpoilageTemperature-controlled Microwave-vacuum DryingLactic Acid BacteriaBiochemical EngineeringFood MicrobiologyFood EngineeringFood ProcessingMicrobiologyProduct CharacteristicsPublic HealthThermal ProcessingHealth Sciences