SenthilKumar, P. et al. 2022. Resveratrol-loaded β-Lactoglobulin Nanofibrils to Prevent Enzymatic Browning on Sliced Apple: Resveratrol loaded β-lactoglobulin nanofibrils. Applied Food Biotechnology. 9, 1 (Jan. 2022), 9–16. DOI:https://doi.org/10.22037/afb.v9i1.35674.