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Stabilization of peppermint polyphenols within crystalline sucrose matrix: Fortification of gummy candy as a food model system |
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| Authors: | Khashayar Sarabandi Adeleh Mohammadi |
| Affiliation: | 1. Department of Food Science and Technology, Zahedan University of Medical Sciences, Zahedan, Iran;2. Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran |
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