ESLAMI, Parisa; FOROOTAN, Kamyar; DAVARPANAH, Leila; VAHABZADEH, Farzaneh. 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, [S. l.], v. 7, n. 3, p. 171–182, 2020. DOI: 10.22037/afb.v7i3.28877. Disponível em: https://journals.sbmu.ac.ir/afb/article/view/afb.v7i3.28877. Acesso em: 28 jun. 2026.