Preservation of viability and anti-Listeria activity of lactic acid bacteria, Lactococcus lactis and Lactobacillus paracasei, entrapped in gelling matrices of alginate or alginate/caseinate
作者： Lucie Léonard , Olfa Beji , Christine Arnould , Elodie Noirot , Aline Bonnotte
DOI: 10.1016/J.FOODCONT.2014.06.020
关键词:
摘要: … in alginate and alginate–caseinate liquid matrices and gels. … /bead, in alginate–caseinate and alginate beads, respectively. Antimicrobial activity of alginate–caseinate beads containing …
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