Cite
HARVARD Citation
Adam, A. et al. (2022). Enzymatic mediated modification of gum Arabic by curcumin oxidation products: Physicochemical and self-assembly study. Food hydrocolloids. p. . [Online].
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Adam, A. et al. (2022). Enzymatic mediated modification of gum Arabic by curcumin oxidation products: Physicochemical and self-assembly study. Food hydrocolloids. p. . [Online].