Cite
HARVARD Citation
Ge, J. et al. (2018). Formation and stability of anthocyanins-loaded nanocomplexes prepared with chitosan hydrochloride and carboxymethyl chitosan. Food hydrocolloids. pp. 23-31. [Online].
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Ge, J. et al. (2018). Formation and stability of anthocyanins-loaded nanocomplexes prepared with chitosan hydrochloride and carboxymethyl chitosan. Food hydrocolloids. pp. 23-31. [Online].