2024peer-reviewed43 citations
Co-encapsulation of Lactobacillus plantarum and EGCG: A promising strategy to increase the stability and lipid-lowering activity
Hujun Xie, Xin Luo, Ying Gao, Min Huang, Gerui Ren, Rongmi Zhou +5 more
Food Hydrocolloids
Concepts
Lactobacillus plantarumChemistryFood scienceEncapsulation (networking)Lipid IILipid oxidation