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Encapsulation of Lactobacillus rhamnosus GG Using Milk Protein-Based Delivery Systems: Effects of Reaction Temperature and Holding Time on Their Physicochemical and Functional Propertiesopen access

Ayu, Istifiani Lola; Ha, Ho-Kyung; Yang, Dong-Hun; Lee, Won-Jae; Lee, Mee-Ryung

ArticleIssue Date2021CitationFOOD SCIENCE OF ANIMAL RESOURCES, v.41, no.5, pp 894 - 904PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
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