Physicochemical characteristics of complexes between amylose and garlic bioactive components generated by milling activating method

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Title
Physicochemical characteristics of complexes between amylose and garlic bioactive components generated by milling activating method
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 105, Issue -, Pages 499-506
Publisher
Elsevier BV
Online
2017-11-28
DOI
10.1016/j.foodres.2017.11.068

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