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Vitreous transition temperature
Antioxidant capacity
3
Grapefruit
3
Infrared spectroscopy
3
Pectin extracts
3
Bacteria
2
Bacterial cultures
2
Drying
2
Energy storage
2
Food additives
2
Food storage
2
Freeze drying
2
Freeze-drying
2
Fructo-oligosaccharides
2
Fructo-oligosaccharides mixtures
2
Glass transition
2
Glucose
2
Growth kinetics
2
Lactobacilli
2
Lactobacillus delbrueckii
2
Low temperature drying
2
Microorganisms
2
Mixtures
2
Oligosaccharides
2
Protective effect
2
Protective effects
2
Purification
2
Rational analysis
2
Stabilizing agents
2
Storage
2
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2
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3INPR
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4JOUR
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5por La Cava, Enzo Luciano, Gerbino, Esteban, Sgroppo, Sonia Cecilia, Gómez Zavaglia, Andrea
Publicado 2021Artículo