| 标题 |
The survival and stability of Lactobacillus rhamnosus GG as affected by particle formation during spray drying and spray-freeze drying |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Food Engineering 作者:Nan Fu; Hao Fan; Shengyu Zhang; Houjuan Mao; Wenjie Lu; et al 出版日期:2024-07-27 |
| 求助人 | |
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(2025-6-4)