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Impact of water activity, temperature, and physical state on the storage stability of Lactobacillus paracasei ssp. paracasei freeze-dried in a lactose matrix.
Biotechnol Prog. 2007 Jul-Aug;23(4):794-800. doi: 10.1021/bp070089d. Epub 2007 Jul 17.
Biotechnol Prog. 2007.
PMID: 17636886
Protection mechanisms of sugars during different stages of preparation process of dried lactic acid starter cultures.
Santivarangkna C, Higl B, Foerst P.
Santivarangkna C, et al. Among authors: higl b.
Food Microbiol. 2008 May;25(3):429-41. doi: 10.1016/j.fm.2007.12.004. Epub 2008 Jan 12.
Food Microbiol. 2008.
PMID: 18355668
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