Starch‐based nanoparticles: Stimuli responsiveness, toxicity, and interactions with food components
出版年份 2020 全文链接
标题
Starch‐based nanoparticles: Stimuli responsiveness, toxicity, and interactions with food components
作者
关键词
-
出版物
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
Volume 20, Issue 1, Pages 1075-1100
出版商
Wiley
发表日期
2020-12-07
DOI
10.1111/1541-4337.12677
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