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Journal: Foods, 2025
Volume: 14
Number: 518
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: by Charoonsri Chusak, Vernabelle Balmori, Kritmongkhon Kamonsuwan, Phim on Suklaew and Sirichai Adisakwattana
Link: https://www.mdpi.com/2304-8158/14/3/518

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