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Digestion and absorption properties of Lycium barbarum polysaccharides stabilized selenium nanoparticles

Jixian Zhang1, Xue Yang1, Tao Ji1

  • 1College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.

Food Chemistry
|November 26, 2021
PubMed

Keywords:
AbsorptionBioavailabilityDigestionLycium barbarum polysaccharidesSelenium nanoparticles

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