Maltodextrin encapsulation improves thermal and pH stability of green tea extract catechins
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Title
Maltodextrin encapsulation improves thermal and pH stability of green tea extract catechins
Authors
Keywords
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Journal
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume 45, Issue 9, Pages -
Publisher
Wiley
Online
2021-07-10
DOI
10.1111/jfpp.15729
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