[1]
Eslami, P., Forootan, K., Davarpanah, L. and Vahabzadeh, F. 2020. Incorporation of Lactobacillus casei into the Inner Phase of the Water-in-Oil-in-Water (W1/O/W2) Emulsion Prepared with β-Cyclodextrin and Bacterial Survival in a Model Gastric Environment. Applied Food Biotechnology. 7, 3 (Jul. 2020), 171–182. DOI:https://doi.org/10.22037/afb.v7i3.28877.