Vanillin cross-linked chitosan microspheres for controlled release of resveratrol

Published 2009 View Full Article

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Title
Vanillin cross-linked chitosan microspheres for controlled release of resveratrol
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 121, Issue 1, Pages 23-28
Publisher
Elsevier BV
Online
2009-12-07
DOI
10.1016/j.foodchem.2009.11.085

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