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Journal: FoodsVolume: 14Number: 518
Article: Enhancing Viability of Lactobacillus rhamnosus GG and Total Polyphenol Content in Fermented Black Goji Berry Beverage Through Calcium–Alginate Encapsulation with Hydrocolloids
- Authors:
- Charoonsri Chusak1,
- Vernabelle Balmori2 and
- Kritmongkhon Kamonsuwan1
- et al.
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