The effect of pectins on survival of probiotic Lactobacillus spp. in gastrointestinal juices is related to their structure and physical properties
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Originalsprog | Engelsk |
---|---|
Tidsskrift | Food Microbiology |
Vol/bind | 74 |
Sider (fra-til) | 11-20 |
Antal sider | 10 |
ISSN | 0740-0020 |
DOI | |
Status | Udgivet - 2018 |
ID: 196944197