A study on the release kinetics and mechanisms of vanillin incorporated in almond gum/polyvinyl alcohol composite nanofibers in different aqueous food simulants and simulated saliva
2018 ◽
Vol 18
◽
pp. 42-50
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Keyword(s):
2014 ◽
Vol 2
(39)
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pp. 16669-16677
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2012 ◽
Vol 83
(5)
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pp. 510-518
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2021 ◽
Vol 190
◽
pp. 601-606
2016 ◽
Vol 51
(18)
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pp. 8645-8654
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Keyword(s):
2017 ◽
Vol 54
(1)
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pp. 1-7
◽
2021 ◽
Keyword(s):