Effect of drying methods (electrospraying, freeze drying and spray drying) on survival and viability of microencapsulated Lactobacillus rhamnosus ATCC 7469

标题
Effect of drying methods (electrospraying, freeze drying and spray drying) on survival and viability of microencapsulated Lactobacillus rhamnosus ATCC 7469
作者
关键词
-
出版物
Journal of Functional Foods
Volume 40, Issue -, Pages 391-399
出版商
Elsevier BV
发表日期
2017-11-24
DOI
10.1016/j.jff.2017.11.016

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