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Ayu, I.L., Ha, H., Yang, D., Lee, W. and Lee, M. (2021) Encapsulation of Lactobacillus rhamnosus GG Using Milk Protein-Based Delivery Systems: Effects of Reaction Temperature and Holding Time on Their Physicochemical and Functional Properties. Food Science of Animal Resources, 41, 894-904.
https://doi.org/10.5851/kosfa.2021.e45

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