Fig. 2From: Microencapsulation of microbial antioxidants from Mucor circinelloides, their physico-chemical characterization, in vitro digestion and releasing behaviors in foodSEM micrographs of microbial extracts microencapsulated with 5% WPHG + 5% pectin (Treatment A), 10% WPHG (Treatment B), 5% PHGG + 5% pectin (Treatment C), and 10% of PHGG (Treatment D) by freeze drying. Data is represented as mean of 3n ± S.DBack to article page