Staff Members - Benha University
Anthocyanin‑Colored Microencapsulation Effects on Survival Rate of Lactobacillus rhamnosus GG, Color Stability, and Sensory Parameters in Strawberry Nectar Model
Food and Bioprocess Technology • 2022
Publication Information
Authors
Not Available
Keywords
Microencapsulation · Lactobacillus rhamnosus GG · Strawberry nectar · Quality parameters · Anthocyanin
Journal
Food and Bioprocess Technology
Publisher
Springer
Volume
15
Issue
Not Available
Pages
352–367
publication.type
International
Paper Link
Open Link
Supplementary Materials
Not Available
Abstract
Mohamed K. Morsy · Osama M. Morsy · Mohamed A. Abdelmonem · Rasha Elsabagh