Effect of isomaltose oligosaccharide on the freeze-drying process and shelf-life of Pediococcus pentosaceus | |
Hu Dan2,3; Wu Jinyong3; Li Jun3; Jin Long1,2,3; Chen Xiangsong3; Yao Jianming2 | |
刊名 | LWT - Food Science and Technology |
2022-05-25 | |
内容类型 | 期刊论文 |
源URL | [http://ir.hfcas.ac.cn:8080/handle/334002/132347] |
专题 | 中国科学院合肥物质科学研究院 |
通讯作者 | Chen Xiangsong; Yao Jianming |
作者单位 | 1.Probiotics Institute, Hefei, Chi 2.Science Island Branch, Graduate School of USTC, Hefei, Chi 3.Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei, Chi |
推荐引用方式 GB/T 7714 | Hu Dan,Wu Jinyong,Li Jun,et al. Effect of isomaltose oligosaccharide on the freeze-drying process and shelf-life of Pediococcus pentosaceus[J]. LWT - Food Science and Technology,2022. |
APA | Hu Dan,Wu Jinyong,Li Jun,Jin Long,Chen Xiangsong,&Yao Jianming.(2022).Effect of isomaltose oligosaccharide on the freeze-drying process and shelf-life of Pediococcus pentosaceus.LWT - Food Science and Technology. |
MLA | Hu Dan,et al."Effect of isomaltose oligosaccharide on the freeze-drying process and shelf-life of Pediococcus pentosaceus".LWT - Food Science and Technology (2022). |
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