Use of enzymatically modified starch in the microencapsulation of ascorbic acid: Microcapsule characterization, release behavior and in vitro digestion

Use of enzymatically modified starch in the microencapsulation of ascorbic acid: Microcapsule characterization, release behavior and in vitro digestion

Leyva-López, R.
food hydrocolloids 2019 Vol. 96 pp. 259-266
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leyvalpez2019usefood

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11841
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10.1016/j.foodhyd.2019.04.056
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