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Journal: FoodsVolume: 14Number: 2825
Article: Novel Blueberry Leaf Polysaccharide–Xanthan Gum Composite Gels for Curcumin Encapsulation: Enhanced Stability and Controlled Release
- Authors:
- Chuyan Wang1,2,3,*,
- Xiaoying Liu2 and
- Yan Zhang2
- et al.
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