Interaction of fat and aqueous phase parameters during high‑hydrostatic pressure inactivation of Lactobacillus plantarum in oil‑in‑water emulsions

Titel:: Interaction of fat and aqueous phase parameters during high‑hydrostatic pressure inactivation of Lactobacillus plantarum in oil‑in‑water emulsions
Dokumenttyp:: Zeitschriftenaufsatz
Autor(en):: Reitermayer, Dominik; Kafka, Thomas A.; Lenz, Christian, A.; Vogel, Rudi, F.
Zeitschriftentitel:: European Food Research and Technology
Jahr:: 2020
Jahr / Monat:: 2020-03
Sprache:: en
Volltext / DOI:: doi:10.1007/s00217-020-03487-y
BibTeX

Vorkommen: