Functional fermented sausages incorporated with microencapsulated Lactobacillus plantarum BG 112 in Acrycoat S100
Lia Vasconcelos, Rosana Aparecida da Silva‐Buzanello, Daneysa Lahis Kalschne, Fernando Reinoldo Scremin, Paulo Rodrigo Stival Bittencourt, Joaquina Teresa Gaudêncio Dias, Cristiane Canan, Marinês Paula Corso
Topics & Concepts
ProbioticLactobacillus plantarumFood scienceChemistryFermentationMicroorganismLactic acidBiologyBacteriaGeneticsMeat and Animal Product QualityMicroencapsulation and Drying ProcessesProbiotics and Fermented Foods