Protective effects of enzymatic hydrolysis products of pomelo peel cellulose on Lactobacillus plantarum during freeze-drying process
The successful application of probiotics in food industry depends on the use of good cryoprotectants. This paper was aimed to evaluate protective effects of enzymatic hydrolysis products of different degrees of pomelo peel cellulose (EHPC) on Lactobacillus plantarum during freeze-drying process. The...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502223000409 |