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Effects of cold storage, thermal processing, and in vitro digestion on riboflavin stability, bioaccessibility, and release kinetics in nanofiber-coated shrimp and chicken

Crossref DOI link: https://doi.org/10.1007/s11694-026-04187-z

Published Online: 2026-04-16

Published Print: 2026-05

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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