Effect of isomaltose oligosaccharide on the freeze-drying process and shelf-life of Pediococcus pentosaceus
文献类型：期刊论文
| 作者 | Hu Dan2,3; Wu Jinyong3 ; Li Jun3; Jin Long1,2,3; Chen Xiangsong3; Yao Jianming2
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| 刊名 | LWT - Food Science and Technology
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| 出版日期 | 2022-05-25 |
| 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). |
入库方式： OAI收割
来源：合肥物质科学研究院
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