High-pressure-induced viable but non-culturable lactic acid bacteria inhibit its post-acidification
Yiran Shangguan, Dong Yang, Liang Zhao, Lei Rao, Xiaojun Liao
Topics & Concepts
Lactic acidBacteriaMicrobiologyChemistryMicroorganismBiologyFood scienceGeneticsMicrobial Inactivation MethodsMagnetic and Electromagnetic EffectsProbiotics and Fermented Foods