1.
Akdeniz B, Sumnu G, Sahin S. The Effects of Maltodextrin and Gum Arabic on Encapsulation of Onion Skin Phenolic Compounds. Chemical Engineering Transactions [Internet]. 20Mar.2017 [cited 21Nov.2024];57:1891-6. Available from: https://www.cetjournal.it/index.php/cet/article/view/CET1757316