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Elsevier, Food Research International, (113), p. 167-174

DOI: 10.1016/j.foodres.2018.07.007

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Physico-chemical and structural properties of crystalline inulin explain the stability of Lactobacillus plantarum during spray-drying and storage

Journal article published in 2018 by Nelson Romano ORCID, Pablo Mobili, Maria Elvira Zuñiga-Hansen, Andrea Gómez-Zavaglia ORCID
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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