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Structural characterization of glutaraldehyde crosslinked starch-based nanofibrous film and adsorption improvement for oyster peptide flavor

Biopolymer GelEdible FilmEngineeringStarch-based Nanofibrous FilmPolysaccharideAdsorption ImprovementPolymer ChemistryBiomolecular EngineeringFood NanotechnologyOyster Peptide Flavor