Effect of preservatives, tween 20, oil content and emulsion structure on the survival of Lactobacillus fructivorans in model salad dressings

✍ Scribed by Marcela P. Castro; Ana M. Rojas; Carmen A. Campos; Lía N. Gerschenson

• Book ID: 116726470
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 321 KB
• Volume: 42
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2009.02.021