Thermal resistance and stability of multilayers embedding probiotic structure

作者：Ping‐Hsiu Huang, Chien‐Shan Chiu, Wen‐Chien Lu, Chang‐Wei Hsieh, Po‐Hsien Li · 发表于：Journal of Food Engineering · 年份：2025 · DOI：10.1016/j.jfoodeng.2025.112703 · 被引用次数：2 · 研究领域：Microencapsulation and Drying Processes、Microbial Metabolites in Food Biotechnology、Food composition and properties