Cite
HARVARD Citation
Li, J. et al. (2022). Optimization and characterization of Sichuan pepper (Zanthoxylum bungeanum Maxim) resin microcapsule encapsulated with β-cyclodextrin. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Li, J. et al. (2022). Optimization and characterization of Sichuan pepper (Zanthoxylum bungeanum Maxim) resin microcapsule encapsulated with β-cyclodextrin. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].