Publisher
Springer Science and Business Media LLC
Subject
Molecular Biology,Molecular Medicine,Microbiology
Reference91 articles.
1. Joint FAO/WHO Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food (2002) Guidelines for the evaluation of probiotics in food: report of a Joint FAO/WHO Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food, London, Ontario, Canada.
http://www.who.int/foodsafety/fs_management/en/probiotic_guidelines.pdf
. Accessed 10 Dec 2016
2. Rossier-Miranda FJ, Schroen K, Boom R (2010) Mechanical characterization and pH response of fibril-reinforced microcapsules prepared by layer-by-layer adsorption. Langmuir 26(24):19106–19113.
https://doi.org/10.1021/la1033542
3. Serna-Cock L, Vallejo-Castillo V (2013) Probiotic encapsulation. Afr J Microbiol Res 7(40):4743–4753.
https://doi.org/10.5897/AJMR2013.5718
4. Kandler O, Weiss N (1986) Regular, nonsporing gram-positive rods. In: Whitman WB (ed) Bergey’s manual of systematic bacteriology, 2nd edn., Vol. 2, New York, pp 1208–1234
5. Shah N P (2006) Probiotics and fermented milks. In: Chandan R C (ed.) Manufacturing yogurt and fermented milks. Oxford, pp 341–354
Cited by
88 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献