2021peer-reviewed40 citations
Functional properties of Lactobacillus casei C24 improved by microencapsulation using multilayer double emulsion
Tatiana Beldarraín-Iznaga, Ricardo Villalobos‐Carvajal, Eva Sevillano-Armesto, Javier Leiva-Vega
Food Research International
Concepts
EmulsionLactobacillus caseiFood scienceChemistryLactobacillus