Chusak, C.; Balmori, V.; Kamonsuwan, K.; Suklaew, P.o.; Adisakwattana, S.
Enhancing Viability of Lactobacillus rhamnosus GG and Total Polyphenol Content in Fermented Black Goji Berry Beverage Through Calcium–Alginate Encapsulation with Hydrocolloids. Foods 2025, 14, 518.
https://doi.org/10.3390/foods14030518
AMA Style
Chusak C, Balmori V, Kamonsuwan K, Suklaew Po, Adisakwattana S.
Enhancing Viability of Lactobacillus rhamnosus GG and Total Polyphenol Content in Fermented Black Goji Berry Beverage Through Calcium–Alginate Encapsulation with Hydrocolloids. Foods. 2025; 14(3):518.
https://doi.org/10.3390/foods14030518
Chicago/Turabian Style
Chusak, Charoonsri, Vernabelle Balmori, Kritmongkhon Kamonsuwan, Phim on Suklaew, and Sirichai Adisakwattana.
2025. "Enhancing Viability of Lactobacillus rhamnosus GG and Total Polyphenol Content in Fermented Black Goji Berry Beverage Through Calcium–Alginate Encapsulation with Hydrocolloids" Foods 14, no. 3: 518.
https://doi.org/10.3390/foods14030518
APA Style
Chusak, C., Balmori, V., Kamonsuwan, K., Suklaew, P. o., & Adisakwattana, S.
(2025). Enhancing Viability of Lactobacillus rhamnosus GG and Total Polyphenol Content in Fermented Black Goji Berry Beverage Through Calcium–Alginate Encapsulation with Hydrocolloids. Foods, 14(3), 518.
https://doi.org/10.3390/foods14030518
