Burca-Busaga, C. G., Betoret, N., Seguí, L., Betoret, E., & Barrera, C. (2020). Survival of Lactobacillus salivarius CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization.

Burca-Busaga, Cristina Gabriela, Noelia Betoret, Lucía Seguí, Ester Betoret, y Cristina Barrera. Survival of Lactobacillus Salivarius CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks As Affected By the Water Activity, the Addition of Trehalose and High Pressure Homogenization. 2020.

Burca-Busaga, Cristina Gabriela, et al. Survival of Lactobacillus Salivarius CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks As Affected By the Water Activity, the Addition of Trehalose and High Pressure Homogenization. 2020.