Freeze drying microencapsulation using whey protein, maltodextrin and corn powder improved survivability of probiotics during storage
采用乳清蛋白、麦芽糊精和玉米粉进行冻干微胶囊化可提高益生菌在储存期间的存活率
期刊:Food Science and Biotechnology
影响因子:3.1
doi:10.1007/s10068-024-01706-w
Poopan, Benjamaporn; Kasorn, Anongnard; Puttarat, Narathip; Kasemwong, Kittiwut; Pachekrepapol, Ulisa; Taweechotipatr, Malai
