publication name	Anthocyanin‑Colored Microencapsulation Effects on Survival Rate of Lactobacillus rhamnosus GG, Color Stability, and Sensory Parameters in Strawberry Nectar Model
Authors
year	2022
keywords	Microencapsulation · Lactobacillus rhamnosus GG · Strawberry nectar · Quality parameters · Anthocyanin
journal	Food and Bioprocess Technology
volume	15
issue	Not Available
pages	352–367
publisher	Springer
Local/International	International
Paper Link	https://link.springer.com/article/10.1007/s11947-022-02758-8
Full paper	download
Supplementary materials	Not Available