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Original Article
Encapsulation of curcumin using electrospun almond gum nanofibers: fabrication and characterization
Atefe RezaeiDepartment of Food Science and Technology, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, IranCorrespondence[email protected]
https://orcid.org/0000-0003-1275-4603
Ali NasirpourDepartment of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
Pages 1608-1618
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Received 24 Mar 2018, Accepted 18 Jul 2018, Published online: 27 Jul 2018
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