The effects of maltodextrin and gum Arabic on encapsulation of onion skin phenolic compounds

2017-07-14

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Citation Formats
B. Akdeniz, S. G. Şümnü, and S. Şahin, “The effects of maltodextrin and gum Arabic on encapsulation of onion skin phenolic compounds,” 2017, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/75095.