Open AccessEncapsulation of Lactobacillus spp. using bovine and buffalo cheese whey and their application in orange juice
Author(s) -
Gabriela Rabaioli Rama,
Ana Júlia Führ,
Jéssica Aparecida Bressan Soratto da Silva,
Adriano Gennari,
Maiara Giroldi,
Márcia Inês Goettert,
Cláucia Fernanda Volken de Souza
Publication year - 2020
Publication title -
3 biotech
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.557
H-Index - 37
eISSN - 2190-572X
pISSN - 2190-5738
DOI - 10.1007/s13205-020-02255-9
Subject(s) - food science , lactobacillus plantarum , orange juice , orange (colour) , lactobacillus , lactic acid , bacteria , chemistry , biology , fermentation , genetics
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