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. 2019 Apr 11;24(7):1422. doi: 10.3390/molecules24071422

Figure 4.

Figure 4

pH changes during 21 days storage at 4 °C of yogurts fortified with GA: spray dried L. lactis Gh1 encapsulated with gum Arabic; MFS: Spray dried L. lactis Gh1 encapsulated with gum Arabic and miracle fruit seed; MFL: Spray dried L. lactis Gh1 encapsulated with gum Arabic and miracle fruit leaf; MFP: Spray dried L. lactis Gh1 encapsulated with gum Arabic and miracle fruit pulp; Free Cells: L. lactis Gh1 free cell (non-encapsulated); and Control: Absent of L. lactis Gh1. The error bars represent the standard deviations about the mean (n = 3).