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Impact of Water Activity, Temperature, and Physical State on the Storage Stability of<i>Lactobacillus paracasei</i>ssp.<i>paracasei</i>Freeze-Dried in a Lactose Matrix

Microbial InactivationBiomanufacturingWater ActivityShelf LifeFood SpoilageLactic Acid BacteriaBiochemical EngineeringLactose MatrixMicrobial EcologyFood PreservationFood MicrobiologyMicrobiologyPublic HealthMedicineFood TechnologyPhysical State