{"title":"Bacterial S-Layer Proteins for Stabilization of Food Ingredients Encapsulated in Liposomes","authors":"M. Serradell, E. E. Tymczyszyn","doi":"10.1007/978-1-0716-1649-9_16","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":343615,"journal":{"name":"Basic Protocols in Encapsulation of Food Ingredients","volume":"1 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Basic Protocols in Encapsulation of Food Ingredients","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1007/978-1-0716-1649-9_16","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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