State transitions and physicochemical aspects of cryoprotection and stabilization in freeze-drying of Lactobacillus rhamnosus GG (LGG)

Teagasc - Irish Agriculture and Food Development Authority
Fujian Agriculture and Forestry University
Zhejiang University
University College Cork
China-Ireland International Cooperation Centre for Food Material Science and Structure Design
Dairy Processing Technology Centre (DPTC)

Research output: Contribution to journal › Article › peer-review

Cite this

@article{937f6484bd664c09bc10803b4ae204f3,

title = "State transitions and physicochemical aspects of cryoprotection and stabilization in freeze-drying of Lactobacillus rhamnosus GG (LGG)",

author = "Yrjo Roos and C Stanton and RP Ross and Song Miao and KS Pekhonen",

year = "2008",

language = "English (Ireland)",

volume = "104",

journal = "Journal of Microbiology",

issn = "1225-8873",

publisher = "Microbiological Society of Korea",

}