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Ruihan Huang1, Hongdong Song2, Xinyue Wang2

  • 1School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.

Food chemistry
|December 22, 2023
PubMed
概括

用酸修改脂质体提高了它们的稳定性,并延迟了的释放,这使得它们在食品应用中具有前景. 由于降水,酸修饰显示出不太有利的结果.