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HARVARD Citation
Wang, S. et al. (2017). Enhanced fluorescence of starch-fluorescence guest complexes enables evaluation of the encapsulation properties of maize starches. Food hydrocolloids. pp. 286-292. [Online].
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Wang, S. et al. (2017). Enhanced fluorescence of starch-fluorescence guest complexes enables evaluation of the encapsulation properties of maize starches. Food hydrocolloids. pp. 286-292. [Online].