A nanofiber application for thiamine stability and enhancement of bioaccessibility of raw, cooked salmon and red meat samples stored at 4 °C
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Title
A nanofiber application for thiamine stability and enhancement of bioaccessibility of raw, cooked salmon and red meat samples stored at 4 °C
Authors
Keywords
Thiamin (B, 1, ), Bioaccessibility, Nanofiber, Salmon, Red meat
Journal
FOOD CHEMISTRY
Volume 373, Issue -, Pages 131447
Publisher
Elsevier BV
Online
2021-10-22
DOI
10.1016/j.foodchem.2021.131447
References
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