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HARVARD Citation
Zhang, L. et al. (2019). Alginate-shelled SPI nanoparticle for encapsulation of resveratrol with enhanced colloidal and chemical stability. Food hydrocolloids. pp. 313-320. [Online].
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Zhang, L. et al. (2019). Alginate-shelled SPI nanoparticle for encapsulation of resveratrol with enhanced colloidal and chemical stability. Food hydrocolloids. pp. 313-320. [Online].