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Microencapsulation of Lactobacillus casei BNCC 134415 under lyophilization enhances cell viability during cold storage and pasteurization, and in simulated gastrointestinal fluids

ProbioticSimulated Gastrointestinal FluidsBiotechnologyMicro-encapsulationFood MicrobiologyLyophilization EnhancesMicrobiologyFood ProcessingCold StorageFood SafetyHealth Sciences