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