Effects of Carbohydrates, Prebiotics and Salts on Survival of Saccharomyces boulardii During Freeze-Drying
By: Guowei Shu, Xin Yang, Zhangteng Lei, Dan Huang and Yaling ZHAI
Authors
Guowei Shu
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China
Xin Yang
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China
Zhangteng Lei
Shaanxi Pucheng Shiyang Feed Co., Ltd., Xi’an, China
Dan Huang
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China
Yaling ZHAI
Shaanxi Pucheng Shiyang Feed Co., Ltd., Xi’an, China
Language: English
Page range: 59 - 66
Published on: Jan 3, 2019
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2019 Guowei Shu, Xin Yang, Zhangteng Lei, Dan Huang, Yaling ZHAI, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.