Interaction of fat and aqueous phase parameters during high-hydrostatic pressure inactivation of Lactobacillus plantarum in oil-in-water emulsions.
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| Title: | Interaction of fat and aqueous phase parameters during high-hydrostatic pressure inactivation of Lactobacillus plantarum in oil-in-water emulsions. |
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| Authors: | Reitermayer, D.1 (AUTHOR), Kafka, T. A.1 (AUTHOR), Lenz, C. A.1 (AUTHOR), Vogel, R. F.1 (AUTHOR) rudi.vogel@tum.de |
| Source: | European Food Research & Technology. Jun2020, Vol. 246 Issue 6, p1269-1281. 13p. |
| Database: | Hospitality & Tourism Complete |
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| ISSN: | 14382377 |
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| DOI: | 10.1007/s00217-020-03487-y |
