Microencapsulation of Lactobacillus SP. Using Chitosan-Alginate-Xanthan Gum-β-Cyclodextrin and Characterization of its Cholesterol Reducing Potential and Resistance Against pH, Temperature and Storage
出版年份 2016 全文链接
标题
Microencapsulation of Lactobacillus
SP. Using Chitosan-Alginate-Xanthan Gum-β-Cyclodextrin and Characterization of its Cholesterol Reducing Potential and Resistance Against pH, Temperature and Storage
作者
关键词
-
出版物
JOURNAL OF FOOD PROCESS ENGINEERING
Volume 40, Issue 3, Pages e12458
出版商
Wiley
发表日期
2016-07-26
DOI
10.1111/jfpe.12458
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