共 50 条
- [1] Removal of Reactive Blue 19 by encapsulating Lactobacillus casei into Freeze-Dried Chitosan Beads TEXTILE BIOENGINEERING AND INFORMATICS SYMPOSIUM PROCEEDINGS, 2014, VOLS 1 AND 2, 2014, : 101 - +
- [7] Effect of polymers and storage temperature on the stability of freeze-dried lactic acid bacteria Food Res. Int., 5-6 (555-562):
- [8] ACIDIFICATION POWER - PERFORMANCE EVALUATION OF FREEZE-DRIED LACTIC-ACID BACTERIA FOOD AUSTRALIA, 1993, 45 (03): : 124 - 128
- [9] EFFECT OF REHYDRATION TEMPERATURE ON THE SURVIVAL OF FREEZE-DRIED LACTIC-ACID BACTERIA MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 1985, 40 (03): : 147 - 148
- [10] INFLUENCE OF THE RECOVERY MEDIUM ON THE VIABILITY OF INJURED FREEZE-DRIED LACTIC-ACID BACTERIA MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 1985, 40 (09): : 518 - 520