Glassy state physical stability versus vitamin B2 chemical stability in saccharide-modulated, freeze-dried corn starch matrices
- DOI
- 10.1016/j.foodchem.2026.151193
- Published
- 2026-11
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151193,
title = {Glassy state physical stability versus vitamin B2 chemical stability in saccharide-modulated, freeze-dried corn starch matrices},
author = {Juhyun Kim and Sejun Park and Hyuk Song and Seung-Hyun Kim and Yeon-Ji Jo and Mi-Jung Choi},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151193},
url = {https://doi.org/10.1016/j.foodchem.2026.151193}
}RIS
TY - JOUR TI - Glassy state physical stability versus vitamin B2 chemical stability in saccharide-modulated, freeze-dried corn starch matrices AU - Juhyun Kim AU - Sejun Park AU - Hyuk Song AU - Seung-Hyun Kim AU - Yeon-Ji Jo AU - Mi-Jung Choi PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151193 UR - https://doi.org/10.1016/j.foodchem.2026.151193 ER -
APA
Kim, J., Park, S., Song, H., Kim, S., Jo, Y., & Choi, M. (2026). Glassy state physical stability versus vitamin B2 chemical stability in saccharide-modulated, freeze-dried corn starch matrices. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151193
Source records
- crossref · retrieved 2026-09-27T01:39:04.963Z