Stress tolerance and physicochemical properties of encapsulation processes for Lactobacillus rhamnosus in pomegranate (Punica granatum L.) fruit juice
Crossref DOI link: https://doi.org/10.1007/s10068-016-0019-5
Published Online: 2016-02-29
Published Print: 2016-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Mishra, Ambuj
Athmaselvi, K. A.
Text and Data Mining valid from 2016-02-01
