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Food nanoparticles from rice vinegar: isolation, characterization, and antioxidant activities
Food Science and Technologynpj Science of Food

Food nanoparticles from rice vinegar: isolation, characterization, and antioxidant activities

Z. Yu, Y. Tan, et al.

Explore the potential of food nanoparticles from Chinese rice vinegar, isolated and characterized by a team of experts including Zhaoshuo Yu and Ying Tan. These nanoparticles exhibit remarkable antioxidant activities, offering promising applications in nutraceutical and pharmaceutical fields.... show more
Introduction
Literature Review
Methodology
Key Findings
Discussion
Conclusion
Limitations
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