Development of alginate-pectin microparticles with dairy whey using vibration technology: Effects of matrix composition on the protection of Lactobacillus spp. from adverse conditions

Development of alginate-pectin microparticles with dairy whey using vibration technology: Effects of matrix composition on the protection of Lactobacillus spp. from adverse conditions

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 113, November 2018, Pages 65-73

Camila Eckert, Wendell Dall Agnol, Danieli Dallé, Vanessa Garcia Serpa, Mônica Jachetti Maciel, Daniel Neutzling Lehn, Claucia Fernanda Volken de Souza,