Influence of pH on the Formation of Glucan by Lactobacillus reuteri TMW 1.106 Exerting a Protective Function Against Extreme pH Values

Author： Kaditzky Susanne  

Publisher： Taylor & Francis Ltd

ISSN： 0890-5436

Source： Food Biotechnology, Vol.22, Iss.4, 2008-10, pp. : 398-418

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