Complex Coacervation as a Novel Microencapsulation Technique to Improve Viability of Probiotics Under Different Stresses
出版年份 2014 全文链接
标题
Complex Coacervation as a Novel Microencapsulation Technique to Improve Viability of Probiotics Under Different Stresses
作者
关键词
Microencapsulation, Probiotics, Coacervate, Whey proteins, Gum arabic, Cell viability
出版物
Food and Bioprocess Technology
Volume 7, Issue 10, Pages 2767-2781
出版商
Springer Nature
发表日期
2014-04-23
DOI
10.1007/s11947-014-1317-7
参考文献
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