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피인용 문헌
- Advantages of techniques to fortify food products with the benefits of fish oil vol.137, 2019, https://doi.org/10.1016/j.foodres.2020.109353
- Recent approaches for utilization of food components as nano-encapsulation: a review vol.24, pp.1, 2019, https://doi.org/10.1080/10942912.2021.1953067
- Isolation and purification of bioactive peptides from yogurt whey: Application as a natural preservative in a model food system vol.45, pp.12, 2021, https://doi.org/10.1111/jfpp.16086