Synergistic effects of whey protein isolate and amorphous...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2020 / 01 Vol. 118

Synergistic effects of whey protein isolate and amorphous sucrose on improving the viability and stability of powdered Lactobacillus salivarius NRRL B-30514

Wang, Anyi, Lin, Jun, Zhong, Qixin
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Volume:
118
Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2019.108722
Date:
January, 2020
File:
PDF, 1.50 MB
english, 2020
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