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

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
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doi
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Article type
Journal
https://people.iut.ac.ir/en/nasirpour/content/1617210