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Preparation and Characterization of Nanoliposomes for the Entrapment of Bioactive Hydrophilic Globular Proteins
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Improving the bioavailability and bioactivity of garlic bioactive compounds via nanotechnology

Xiaoming Lu1, Chaofan Wang1, Meng Zhao1

  • 1Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China.

Critical Reviews in Food Science and Nutrition
|June 1, 2021
PubMed

Keywords:
Nanotechnologyapplicationsbioactivitybioavailabilitygarlic bioactive compounds

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