Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients
出版年份 2019 全文链接
标题
Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients
作者
关键词
-
出版物
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume -, Issue -, Pages 1-16
出版商
Informa UK Limited
发表日期
2019-03-20
DOI
10.1080/10408398.2019.1587737
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