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Journal: Foods, 2020
Volume: 9
Number: 756
756
Article: Masking the Perceived Astringency of Proanthocyanidins in Beverages Using Oxidized Starch Hydrogel Microencapsulation
Authors: by Xiaodan Zhao, Yingchao Ai, Yulin Hu, Yongtao Wang, Liang Zhao, Dong Yang, Fang Chen, Xiaomeng Wu, Yuan Li and Xiaojun Liao
Link: https://www.mdpi.com/2304-8158/9/6/756

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