An improved ionic gelation method to encapsulate Lactobacillus spp. bacteria: Protection, survival and stability study
作者： María Teresa Sánchez , María Adolfina Ruiz , Agustín Lasserrot , Marta Hormigo , María Encarnación Morales
DOI: 10.1016/J.FOODHYD.2017.01.019
关键词:
摘要: … reducing the water content traditionally used to obtain the emulsification, which is detrimental to bacterial survival, and replacing it with MRS broth previously innoculated with bacteria. …
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