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Vanillin incorporated almond gum/polyvinyl alcohol (PVA) composite nanofibers were prepared using electrospinning. The release mechanisms and kinetics of incorporated vanillin were evaluated in different aqueous food simulants (distilled water, 10% ethanol, 50% ethanol and 3% acetic acid) and simulated saliva. Vanillin content in different media was determined by high‐performance liquid chromatography...
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