Immobilization of Andean berry (Vaccinium meridionale) polyphenols on nanocellulose isolated from banana residues: A natural food additive with antioxidant properties
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2019
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alzatearbelez2019immobilizationfood
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|---|---|
| Authors | Alzate-Arbeláez, A. |
| Journal | Food chemistry |
| Year | 2019 |
| DOI | 10.1016/j.foodchem.2019.05.085 |
| URL | |
| Keywords | Keywords not found |
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