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Improving probiotic (Lactobacillus casei) viability by enca..:
Li, Qian
;
Lin, Hongyi
;
Li, Jing
...
Food Hydrocolloids. 134 (2023) - p. 108028 , 2023
Link:
https://doi.org/10.1016/j.foodhyd.2022.108028
RT Journal T1
Improving probiotic (Lactobacillus casei) viability by encapsulation in alginate-based microgels: Impact of polymeric and colloidal fillers
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodhyd.2022.108028&Exemplar=1&LAN=DE A1 Li, Qian A1 Lin, Hongyi A1 Li, Jing A1 Liu, Lu A1 Huang, Jialu A1 Cao, Yi A1 Zhao, Tiantian A1 McClements, David Julian A1 Chen, Jun A1 Liu, Chengmei A1 Liu, Jiyan A1 Shen, Peiyi A1 Zhou, Mengzhou PB Elsevier BV YR 2023 SN 0268-005X JF Food Hydrocolloids VO 134 SP 108028 LK http://dx.doi.org/https://doi.org/10.1016/j.foodhyd.2022.108028 DO https://doi.org/10.1016/j.foodhyd.2022.108028 SF ELIB - SuUB Bremen
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