Encapsulation of Lactobacillus casei ATCC 393 cells and evaluation of their survival after freeze-drying, storage and under gastrointestinal conditions-Reference-Cited by-同舟云学术

Encapsulation of Lactobacillus casei ATCC 393 cells and evaluation of their survival after freeze-drying, storage and under gastrointestinal conditions

Published:2016-01 Issue: Volume:168 Page:52-59
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Xu Meng,Gagné-Bourque François,Dumont Marie-Josée,Jabaji Suha

Funder

Natural Sciences and Engineering Research Council of Canada

Publisher

Elsevier BV

Subject

Food Science

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