3D printing of encapsulated probiotics: Effect of different post-processing methods on the stability of Lactiplantibacillus plantarum (NCIM 2083) under static in vitro digestion conditions and during storage
出版年份 2021 全文链接
标题
3D printing of encapsulated probiotics: Effect of different post-processing methods on the stability of Lactiplantibacillus plantarum (NCIM 2083) under static in vitro digestion conditions and during storage
作者
关键词
3D food printing, Encapsulation, Post-processing, Probiotics, Prebiotics
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 146, Issue -, Pages 111461
出版商
Elsevier BV
发表日期
2021-04-11
DOI
10.1016/j.lwt.2021.111461
参考文献
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