Cite
HARVARD Citation
Hong, Y. et al. (2019). Sustained release of tea polyphenols from a debranched corn starch–xanthan gum complex carrier. Lebensmittel-Wissenschaft + Technologie =. pp. 325-332. [Online].
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Hong, Y. et al. (2019). Sustained release of tea polyphenols from a debranched corn starch–xanthan gum complex carrier. Lebensmittel-Wissenschaft + Technologie =. pp. 325-332. [Online].