دورية أكاديمية
Anthocyanin-Colored Microencapsulation Effects on Survival Rate of Lactobacillus rhamnosus GG, Color Stability, and Sensory Parameters in Strawberry Nectar Model
| العنوان: | Anthocyanin-Colored Microencapsulation Effects on Survival Rate of Lactobacillus rhamnosus GG, Color Stability, and Sensory Parameters in Strawberry Nectar Model |
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| المؤلفون: | Morsy, Mohamed K.Aff1, IDs11947022027588_cor1, Morsy, Osama M., Abdelmonem, Mohamed A., Elsabagh, Rasha |
| المصدر: | Food and Bioprocess Technology: An International Journal. 15(2):352-367 |
| قاعدة البيانات: | Springer Nature Journals |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 19355130 19355149 |
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| DOI: | 10.1007/s11947-022-02758-8 |