Journal

Maillard reaction products-based encapsulant system formed between chitosan and corn syrup solids: Influence of solution pH on formation kinetic and antioxidant activity
Food Chemistry (ISSN: 03088146)
393
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133329-1-9
พฤศจิกายน 2022
นานาชาติ
Traditional
Article
10.1016/j.foodchem.2022.133329
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Author