湿,D3

Matheus A Chaves1, Gustavo C Dacanal1, Samantha C Pinho1

  • 1Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte 225, Pirassununga, SP, Brazil.

概括

这项研究通过将黄素和维生素D3封装到脂质体中来增强粉状食品配方. 高剪湿聚合物成功将它们纳入玉米粉中,提高了产品的稳定性和质量.