Method Development for Ficin Entrapment into Gels Based on Food-Grade Chitosan and Chitosan Succinate
Crossref DOI link: https://doi.org/10.1007/s11094-021-02321-3
Published Online: 2021-01-11
Published Print: 2021-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ol’shannikova, S. S.
Holyavka, M. G.
Artyukhov, V. G.
Text and Data Mining valid from 2021-01-01
Version of Record valid from 2021-01-01
Article History
Received: 16 May 2020
First Online: 11 January 2021