Fig. 4From: Design of a new lyoprotectant increasing freeze-dried Lactobacillus strain survival to long-term storageSorption isotherms of sucrose at 25 °C (from [38]), of freeze-dried micellar casein at 27 °C (from |35]), of whey protein concentrate (from [37]) and of inulin at 23 °C (from [43])Back to article page