Effect of culturing lactic acid bacteria with varying skim milk concentration on bacteria survival during heat treatment
- DOI
- 10.1016/j.jfoodeng.2020.110396
- Published
- 2021-01-04
- Container
- Journal of Food Engineering
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1016/j.jfoodeng.2020.110396,
title = {Effect of culturing lactic acid bacteria with varying skim milk concentration on bacteria survival during heat treatment},
author = {Xiangshu Suo and Song Huang and Juan Wang and Nan Fu and Romain Jeantet and Xiao Dong Chen},
year = {2021},
journal = {Journal of Food Engineering},
doi = {10.1016/j.jfoodeng.2020.110396},
url = {https://doi.org/10.1016/j.jfoodeng.2020.110396}
}RIS
TY - JOUR TI - Effect of culturing lactic acid bacteria with varying skim milk concentration on bacteria survival during heat treatment AU - Xiangshu Suo AU - Song Huang AU - Juan Wang AU - Nan Fu AU - Romain Jeantet AU - Xiao Dong Chen PY - 2021 JO - Journal of Food Engineering DO - 10.1016/j.jfoodeng.2020.110396 UR - https://doi.org/10.1016/j.jfoodeng.2020.110396 ER -
APA
Suo, X., Huang, S., Wang, J., Fu, N., Jeantet, R., & Chen, X. D. (2021). Effect of culturing lactic acid bacteria with varying skim milk concentration on bacteria survival during heat treatment. Journal of Food Engineering. https://doi.org/10.1016/j.jfoodeng.2020.110396
Source records
- hal · retrieved 2026-11-10T23:56:15.591Z