☆ 4.7 Article

Fabrication and characterization of starch beads formed by a dispersion-inverse gelation process for loading polyphenols with improved antioxidation

FOOD HYDROCOLLOIDS (2019)

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FOOD HYDROCOLLOIDS
Volume 101, Issue -, Pages 105565

Publisher

Elsevier BV
DOI: 10.1016/j.foodhyd.2019.105565

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Chemistry, Applied

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