Effect of two co-microencapsulation methods on the viability of the Lactobacillus plantarum ATCC 14917 and the release and bioaccessibility of iron
Abstract Co-microencapsulation is an innovative approach for delivering two or more bioactive components to their site of action. This study aimed to evaluate the effect of two co-microencapsulation methods on the viability of the Lactobacillus plantarum ATCC 14917 during storage (24 °C and 4 °C) an...
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| 主要な著者: | , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Instituto de Tecnologia de Alimentos (ITAL)
2025-03-01
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| シリーズ: | Brazilian Journal of Food Technology |
| 主題: | |
| オンライン･アクセス: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232025000100404&tlng=en |
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