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This study demonstrates the potential of using hydrogel material for encapsulation of plant poplyphenols to improve their functionality and stability in food products.
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Radoslava Stojanović
Ana Belščak‐Cvitanović
Verica Manojlović
Journal of the Science of Food and Agriculture
University of Belgrade
University of Zagreb
Zemun Hospital
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Stojanović et al. (Fri,) studied this question.
www.synapsesocial.com/papers/69dd6f897808b00a4799dbeb — DOI: https://doi.org/10.1002/jsfa.4632