Article ISI SCOPUS
FOOD RESEARCH INTERNATIONAL  (2018)

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

Romano, N; Mobili, P; Zuniga-Hansen, ME; Gomez-Zavaglia, A

Keywords: crystalline, amorphous, spray-drying, Inuline matrices, Lactobacillus plcottarum

Más información

Título según WOS: Physico-chemical and structural properties of crystalline inulin explain the stability of Lactobacillus plantarum during spray-drying and storage
Título según SCOPUS: Physico-chemical and structural properties of crystalline inulin explain the stability of Lactobacillus plantarum during spray-drying and storage
Título de la Revista: FOOD RESEARCH INTERNATIONAL
Volumen: 113
Editorial: Elsevier
Fecha de publicación: 2018
Página de inicio: 167
Página final: 174
Idioma: English
DOI:

10.1016/j.foodres.2018.07.007
Notas: ISI, SCOPUS