Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients
Critical reviews in food science and nutrition, 2020-05, Vol.60 (10), p.1651-1666 [Peer Reviewed Journal]2019 Taylor & Francis Group, LLC 2019 ;2019 Taylor & Francis Group, LLC ;ISSN: 1040-8398 ;EISSN: 1549-7852 ;DOI: 10.1080/10408398.2019.1587737 ;PMID: 30892058
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