Article Versions Notes

Shah A, Ashraf Z, Gani A, Jhan F, Gani A, Sidiq M. Encapsulation of Catechin into β-Glucan Matrix Using Wet Milling and Ultrasonication as a Coupled Approach: Characterization and Bioactivity Retention. Foods. 2022; 11(10):1493. https://doi.org/10.3390/foods11101493

Shah, Asima, ZanoorUl Ashraf, Asir Gani, Faiza Jhan, Adil Gani, and Munazah Sidiq. 2022. "Encapsulation of Catechin into β-Glucan Matrix Using Wet Milling and Ultrasonication as a Coupled Approach: Characterization and Bioactivity Retention" Foods 11, no. 10: 1493. https://doi.org/10.3390/foods11101493

Shah, A., Ashraf, Z., Gani, A., Jhan, F., Gani, A., & Sidiq, M. (2022). Encapsulation of Catechin into β-Glucan Matrix Using Wet Milling and Ultrasonication as a Coupled Approach: Characterization and Bioactivity Retention. Foods, 11(10), 1493. https://doi.org/10.3390/foods11101493