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Microencapsulation of Lactobacillus Acidophilus by Xanthan-Chitosan and Its Stability in Yoghurt

Guowei Shu1, Yunxia He2, Li Chen3

  • 1School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China. shuguowei@gmail.com.

Polymers
|April 11, 2019
PubMed

Keywords:
Lactobacillus acidophilusRSMencapsulationstorage stabilityxanthan-chitosan

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