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. 2017 Dec 20;9(12):733. doi: 10.3390/polym9120733

Figure 3.

Figure 3

Survival of encapsulated and free L. acidophilus incorporated into yogurt during storage at 4 °C (a) and 25 °C (b). ● Free L. acidophilus; ○ XC microcapsules; ▼ XCX microcapsules. The error bars represent standard deviation of means (n = 3).