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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.
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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  Data: Interaction of fat and aqueous phase parameters during high-hydrostatic pressure inactivation of Lactobacillus plantarum in oil-in-water emulsions.
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  Data: <searchLink fieldCode="JN" term="%22European+Food+Research+%26+Technology%22">European Food Research & Technology</searchLink>. Jun2020, Vol. 246 Issue 6, p1269-1281. 13p.
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        Value: 10.1007/s00217-020-03487-y
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        Text: English
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              Text: Jun2020
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