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Article Title
Co-crystallisation with Sucrose as a Food-grade Encapsulation Strategy for Bioactive Compounds: Mechanisms, Evidence and Translational Priorities
Authored by
Fahmi Ilman Fahrudin
Department of Food Technology, Faculty of Science and Technology, Muhammadiyah University of Bandung, 40614, Indonesia.
Abubakar Ibrahim Garba
Institute for Agricultural Research, Ahmadu Bello University, Zaria, 1044, Nigeria and Faculty of Agro-Industry, Chiang Mai University, 50100, Thailand.