Cite
HARVARD Citation
Soukoulis, C. et al. (2017). Stability of Lactobacillus rhamnosus GG incorporated in edible films: Impact of anionic biopolymers and whey protein concentrate. Food hydrocolloids. pp. 345-355. [Online].
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Soukoulis, C. et al. (2017). Stability of Lactobacillus rhamnosus GG incorporated in edible films: Impact of anionic biopolymers and whey protein concentrate. Food hydrocolloids. pp. 345-355. [Online].