Cite
HARVARD Citation
Bu, X. et al. (2023). Fabrication of starch-based emulsion gel beads by an inverse gelation technique for loading proanthocyanidin and curcumin. Food hydrocolloids. p. . [Online].
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Bu, X. et al. (2023). Fabrication of starch-based emulsion gel beads by an inverse gelation technique for loading proanthocyanidin and curcumin. Food hydrocolloids. p. . [Online].