Effects of double emulsification on lactobacillus plantarum nbrc 3070 stability and physicochemical properties of soursop juice during storage

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Effects of double emulsification on lactobacillus plantarum nbrc 3070 stability and physicochemical properties of soursop juice during storage

Sufficient number of probiotics in product are required to confer its health benefits to consumers. However, the viability of probiotics can detriment during processing. An approach of emulsion method to provide a physical barrier of probiotics against adverse environmental conditions has received c...

書目詳細資料
發表在:	Asia-Pacific Journal of Molecular Biology and Biotechnology
主要作者:	2-s2.0-85095685016
格式:	Article
語言:	English
出版:	University of Malaya 2020
在線閱讀:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85095685016&doi=10.35118%2fapjmbb.2020.028.4.02&partnerID=40&md5=79e0043fcd6f03a79a430277650dccc0

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