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Academic Journal

Encapsulation of polyphenols in baked goods: a strategy for enhancing stability and antioxidant activity

Subjects: поліфеноли; інкапсуляція; окислювальний стрес

  • Source: Technology audit and production reserves; Vol. 4 No. 3(84) (2025): Chemical engineering; 45-51Technology audit and production reserves; Том 4 № 3(84) (2025): Хімічна

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