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The Effects of Extrusion and Internal Emulsion Microencapsulation Methods on the Viability of Lactobacillus acidophilus
The Effects of Extrusion and Internal Emulsion Microencapsulation Methods on the Viability of Lactobacillus acidophilus
2020
Lieu My Đong
Le Thi Hanh Quyen
Truong Duc Thang
Dang Thi Kim Thuy
Keywords:
Lactobacillus acidophilus
Emulsion
Chemistry
Extrusion
Food science
Correction
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