Article Versions Notes

da Silva SÂD, Batista LdSP, Diniz DS, Nascimento SSdC, Morais NS, de Assis CF, Passos TS, de Sousa Júnior FC. Microencapsulation of Probiotics by Oil-in-Water Emulsification Technique Improves Cell Viability under Different Storage Conditions. Foods. 2023; 12(2):252. https://doi.org/10.3390/foods12020252

da Silva, Sebastião Ânderson Dantas, Leonam da Silva Pereira Batista, Dara Souza Diniz, Sara Sayonara da Cruz Nascimento, Neyna Santos Morais, Cristiane Fernandes de Assis, Thaís Souza Passos, and Francisco Canindé de Sousa Júnior. 2023. "Microencapsulation of Probiotics by Oil-in-Water Emulsification Technique Improves Cell Viability under Different Storage Conditions" Foods 12, no. 2: 252. https://doi.org/10.3390/foods12020252

da Silva, S. Â. D., Batista, L. d. S. P., Diniz, D. S., Nascimento, S. S. d. C., Morais, N. S., de Assis, C. F., Passos, T. S., & de Sousa Júnior, F. C. (2023). Microencapsulation of Probiotics by Oil-in-Water Emulsification Technique Improves Cell Viability under Different Storage Conditions. Foods, 12(2), 252. https://doi.org/10.3390/foods12020252