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Waxy maize starch incorporated (−)-epigallocatechin-3-galla..:
Wang, Ran
;
Duan, Cuicui
International Journal of Biological Macromolecules. 253 (2023) - p. 127333 , 2023
Link:
https://doi.org/10.1016/j.ijbiomac.2023.127333
RT Journal T1 <Title>Waxy maize starch incorporated (−)-epigallocatechin-3-gallate can stabilize emulsion gel and improve antioxidant activity</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ijbiomac.2023.127333&Exemplar=1&LAN=DE A1 Wang, Ran A1 Duan, Cuicui PB Elsevier BV YR 2023 SN 0141-8130 JF International Journal of Biological Macromolecules VO 253 SP 127333 LK http://dx.doi.org/https://doi.org/10.1016/j.ijbiomac.2023.127333 DO https://doi.org/10.1016/j.ijbiomac.2023.127333 SF ELIB - SuUB Bremen
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