Author:
Halimi Hamidreza,Zeighami Habib,Aminzare Majid,Hassanzadazar Hassan, , , ,
Reference31 articles.
1. FAO/WHO. Guidelines for the Evaluation of Probiotics in Food. London, Ontario. Food and Agriculture Organization of the United Nations and World Health Organization Working Group Report. 2002: 1-11.
2. Alemzadeh I, Afarin M, Dehghan A, Alizadeh Sani M, Teimouri M, Seilani F, Abbasi P. Clinical Uses and Survival Study of Free and Encapsulated Probiotic Bacteria in Fruit Juices: A Review. Appl Food Biotechnol. 2021; 8(3):161-80.
3. Properties of probiotics and encapsulated probiotics in food
4. Viability of microencapsulated and non-microencapsulated Lactobacilli in a commercial beverage
5. Effect of natural polymers on the survival ofLactobacillus caseiencapsulated in alginate microspheres
Cited by
1 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