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Encapsulating vitamins C and E using food-grade soy protein isolate and pectin particles as carrier: Insights on the vitamin additive antioxidant effects

Food ChemistryNutritionPectin ParticlesNutrient BioavailabilityFood Bioactive CompoundFood FunctionBiochemistryFood ComponentVitamins CBiomolecular EngineeringOxidative Stress