You are in:Home/Publications/Anthocyanin‑Colored Microencapsulation Effects on Survival Rate of Lactobacillus rhamnosus GG, Color Stability, and Sensory Parameters in Strawberry Nectar Model | |
Dr. Mohamed Khairy El-Sayed Abd El-Hafez Morsy :: Publications: |
Title: | Anthocyanin‑Colored Microencapsulation Effects on Survival Rate
of Lactobacillus rhamnosus GG, Color Stability, and Sensory Parameters
in Strawberry Nectar Model |
Authors: | Not Available |
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: | |
Full paper | Not Available |
Supplementary materials | Not Available |
Abstract: |
Mohamed K. Morsy · Osama M. Morsy · Mohamed A. Abdelmonem · Rasha Elsabagh |