Cite
HARVARD Citation
Wang, N. et al. (2022). The extent and mechanism of the effect of protectant material in the production of active lactic acid bacteria powder using spray drying: a review. Current opinion in food science. p. . [Online].
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Wang, N. et al. (2022). The extent and mechanism of the effect of protectant material in the production of active lactic acid bacteria powder using spray drying: a review. Current opinion in food science. p. . [Online].