SAĞLAM, H. Incorporation of Microencapsulated and Free Lactiplantibacillus plantarum to Bitter Chocolate: Sensory and Survival Analyses. Applied Food Biotechnology, [S. l.], v. 11, n. 1, p. e18, 2024. DOI: 10.22037/afb.v11i1.44424. Disponível em: https://journals.sbmu.ac.ir/afb/article/view/44424. Acesso em: 26 jun. 2024.