Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of cinnamon bark extract
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ID: 54426
2020
| Reference Key |
muhammad2020stabilityfood
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|---|---|
| Authors | Muhammad, D. |
| Journal | food hydrocolloids |
| Year | 2020 |
| DOI | 10.1016/j.foodhyd.2019.105377 |
| URL | |
| Keywords | Keywords not found |
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