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...
Tallennettuna:
| Päätekijät: | , , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Instituto de Tecnologia de Alimentos (ITAL)
2025-03-01
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| Sarja: | Brazilian Journal of Food Technology |
| Aiheet: | |
| Linkit: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232025000100404&tlng=en |
| Tagit: |
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