Cite
Pop OL, Brandau T, Schwinn J, et al. The influence of different polymers on viability of Bifidobacterium lactis 300b during encapsulation, freeze-drying and storage. J Food Sci Technol. 2014;52(7):4146-55doi: 10.1007/s13197-014-1441-4.
Pop, O. L., Brandau, T., Schwinn, J., Vodnar, D. C., & Socaciu, C. (2015). The influence of different polymers on viability of Bifidobacterium lactis 300b during encapsulation, freeze-drying and storage. Journal of food science and technology, 52(7), 4146-55. https://doi.org/10.1007/s13197-014-1441-4
Pop, Oana Lelia, et al. "The influence of different polymers on viability of Bifidobacterium lactis 300b during encapsulation, freeze-drying and storage." Journal of food science and technology vol. 52,7 (2015): 4146-55. doi: https://doi.org/10.1007/s13197-014-1441-4
Pop OL, Brandau T, Schwinn J, Vodnar DC, Socaciu C. The influence of different polymers on viability of Bifidobacterium lactis 300b during encapsulation, freeze-drying and storage. J Food Sci Technol. 2015 Jul;52(7):4146-55. doi: 10.1007/s13197-014-1441-4. Epub 2014 Jul 08. PMID: 26139879; PMCID: PMC4486539.
Copy
Download .nbib