Article Versions Notes

Cui S, Pan Z, Wu S, Mao B, Tang X, Zhang Q, Zhang H, Zhao J. Improvement of the Lyophilization Survival Rate of Lactobacillus casei via Regulation of Its Surface Substances. Foods. 2022; 11(21):3468. https://doi.org/10.3390/foods11213468

Cui, Shumao, Ziyi Pan, Sheng Wu, Bingyong Mao, Xin Tang, Qiuxiang Zhang, Hao Zhang, and Jianxin Zhao. 2022. "Improvement of the Lyophilization Survival Rate of Lactobacillus casei via Regulation of Its Surface Substances" Foods 11, no. 21: 3468. https://doi.org/10.3390/foods11213468

Cui, S., Pan, Z., Wu, S., Mao, B., Tang, X., Zhang, Q., Zhang, H., & Zhao, J. (2022). Improvement of the Lyophilization Survival Rate of Lactobacillus casei via Regulation of Its Surface Substances. Foods, 11(21), 3468. https://doi.org/10.3390/foods11213468