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dc.contributor.authorBhat, A.R.
dc.contributor.authorIrorere, V.U.
dc.contributor.authorBartlett, T.
dc.contributor.authorHill, D.
dc.contributor.authorKedia, G.
dc.contributor.authorCharalampopoulos, D.
dc.contributor.authorNualkaekul, S.
dc.contributor.authorRadecka, I.
dc.date.accessioned2017-11-30T12:07:18Z
dc.date.available2017-11-30T12:07:18Z
dc.date.issued2014-12-05
dc.identifier.citationImproving survival of probiotic bacteria using bacterial poly-γ-glutamic acid 2015, 196:24 International Journal of Food Microbiology
dc.identifier.issn0168-1605
dc.identifier.doi10.1016/j.ijfoodmicro.2014.11.031
dc.description.sponsorshipUniversity of Wolverhampton, UK; University of Reading, UK
dc.language.isoen
dc.publisherElsevier
dc.relation.urlhttp://linkinghub.elsevier.com/retrieve/pii/S0168160514005820
dc.subjectProbiotics
dc.subjectƴ-PGA
dc.subjectBifidobacteria
dc.subjectFruit Juice
dc.subjectSimulated gastric juice
dc.titleImproving survival of probiotic bacteria using bacterial poly-γ-glutamic acid
dc.typeJournal article
dc.identifier.journalInternational Journal of Food Microbiology
dc.date.accepted2014-11-27
dc.source.volume196
dc.source.beginpage24
dc.source.endpage31
refterms.dateFOA2020-05-05T07:06:53Z


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