Functional exploration of free and encapsulated probiotic bacteria in yogurt and simulated gastrointestinal conditions.

Food Sci Nutr · 2019 · PMC6924303 · PMID 31890171

Europe PMC DOI

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a decreasing trendno p-value reported

an increasing trendno p-value reported

An increasing trend in syneresis and acidity while a decreasing trend in viscosity, pH, viability, and stability were observed.

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