Encapsulation and delivery of food ingredients using starch based systems

出版年份 2017 全文链接

标题

作者

关键词

Starch modification, Encapsulation, Controlled release, Bioactive, Emulsion, Bioavailability

出版物

FOOD CHEMISTRY

Volume 229, Issue -, Pages 542-552

出版商

Elsevier BV

发表日期

2017-02-23

DOI

10.1016/j.foodchem.2017.02.101

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