Modeling the Combined Effects of Temperature, pH, and Sodium Chloride and Sodium Lactate Concentrations on the Growth Rate of Lactobacillus plantarum ATCC 8014

ROSA MARÍA GARCÍA GIMENOFERNANDO PEREZ RODRIGUEZELENA CARRASCO JIMENEZ2026-01-292026-01-29201810.1155/2018/17267612-s2.0-85043395379https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/28973Food ScienceSafety, Risk, Reliability and QualityFood ScienceSafety, Risk, Reliability and QualityModeling the Combined Effects of Temperature, pH, and Sodium Chloride and Sodium Lactate Concentrations on the Growth Rate of Lactobacillus plantarum ATCC 8014research article