Prosopis alba exudate gum as excipient for improving fish oil stability in alginate–chitosan beads

标题
Prosopis alba exudate gum as excipient for improving fish oil stability in alginate–chitosan beads
作者
关键词
Prosopis alba, Exudate gum, DHA, Ionic gelation
出版物
FOOD CHEMISTRY
Volume 190, Issue -, Pages 1093-1101
出版商
Elsevier BV
发表日期
2015-06-23
DOI
10.1016/j.foodchem.2015.06.071

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