The probiotic bacteria and their encapsulated forms as food components: Survival, effects and quality.

Nikitina E, Khrundin D

DOI: 10.3934/microbiol.2026001
Published: 2026
Container: AIMS microbiology
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3934/microbiol.2026001,
  title = {The probiotic bacteria and their encapsulated forms as food components: Survival, effects and quality.},
  author = {Nikitina E and Khrundin D},
  year = {2026},
  journal = {AIMS microbiology},
  doi = {10.3934/microbiol.2026001},
  url = {https://doi.org/10.3934/microbiol.2026001}
}

RIS

TY  - JOUR
TI  - The probiotic bacteria and their encapsulated forms as food components: Survival, effects and quality.
AU  - Nikitina E
AU  - Khrundin D
PY  - 2026
JO  - AIMS microbiology
DO  - 10.3934/microbiol.2026001
UR  - https://doi.org/10.3934/microbiol.2026001
ER  -

APA

E, N., & D, K. (2026). The probiotic bacteria and their encapsulated forms as food components: Survival, effects and quality.. AIMS microbiology. https://doi.org/10.3934/microbiol.2026001

Source records

pubmed · retrieved 2026-09-26T05:50:41.932Z