Tannic acid cross-linked gelatin–gum arabic coacervate microspheres for sustained release of allyl isothiocyanate: Characterization and in vitro release study

标题
Tannic acid cross-linked gelatin–gum arabic coacervate microspheres for sustained release of allyl isothiocyanate: Characterization and in vitro release study
作者
关键词
-
出版物
FOOD RESEARCH INTERNATIONAL
Volume 44, Issue 4, Pages 1000-1007
出版商
Elsevier BV
发表日期
2011-03-08
DOI
10.1016/j.foodres.2011.02.044

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