Starch‐based nanoparticles: Stimuli responsiveness, toxicity, and interactions with food components
Author:
Affiliation:
1. College of Food Science and Engineering Qingdao Agricultural University Qingdao China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12677
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