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Critical water activity and amorphous state for optimal preservation of lyophilised lactic acid bacteria
Stéphanie Passot, Stéphanie Cenard, Inès Douania, Ioan Cristian Tréléa, Fernanda FonsecaVolume:
132
Year:
2012
Language:
english
Pages:
7
DOI:
10.1016/j.foodchem.2011.06.012
File:
PDF, 474 KB
english, 2012