Acid adaptation for improvement of viability of Saccharomyces cerevisiae during freeze-drying
Version of Record online: 14 MAR 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 7, pages 1468–1473, July 2013
How to Cite
Chu-Ky, S., Vaysse, L., Liengprayoon, S., Sriroth, K. and Le, T.-M. (2013), Acid adaptation for improvement of viability of Saccharomyces cerevisiae during freeze-drying. International Journal of Food Science & Technology, 48: 1468–1473. doi: 10.1111/ijfs.12114
- Issue online: 24 JUN 2013
- Version of Record online: 14 MAR 2013
- Manuscript Accepted: 19 JAN 2013
- Manuscript Received: 9 SEP 2012
- International Foundation for Science
- Ministry of Education and Training
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