Prolamin‐based complexes: Structure design and food‐related applications
Author:
Affiliation:
1. Department of Food Science and Technology, School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12713
Reference199 articles.
1. Nanostructured emulsions and nanolaminates for delivery of active ingredients: Improving food safety and functionality
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