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In the present study the effects of encapsulation with alginate and chitosan, with or without inulin, on viability of probiotic Lactobacillus rhamnosus GG in apple juice during 90 days storage at 4 and 25 °C were evaluated. Moreover, the probiotic survival under simulated gastrointestinal conditions and sensory attributes during apple juice storage were investigated. The survival rate of free bacteria...
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