Microencapsulation of Lactobacillus SP. Using Chitosan-Alginate-Xanthan Gum-β-Cyclodextrin and Characterization of its Cholesterol Reducing Potential and Resistance Against pH, Tem...

بواسطة 2-s2.0-84979529803
الحاوية / القاعدة Journal of Food Process Engineering (2017)