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Food science and technology international : Ciencia y tecnología de los alimentos internacional, v.25 no.3, 2019년, pp.233 - 242
Azarkhavarani, Parisa Rajaie (Department of Food Science and Technology, Kherad Institute of Higher Education, Bushehr, Iran) , Ziaee, Esmaeil (Department of Food Science and Technology, Shiraz University, Shiraz, Iran) , Hosseini, Seyed Mohammad Hashem (Department of Food Science and Technology, Shiraz University, Shiraz, Iran)
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The main objectives of this work were to study the survivability of five probiotic lactobacilli strains in sour cherry juice and citrate buffer with similar pH values (pH 3.5) during storage at 4 ℃ as well as to encapsulate the strain with the least survival in calcium alginate beads. Enterococcus ...
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