:,访

Dongyang Zhu1, Shuzhen Cheng1, Ming Du1

  • 1State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Liaoning Key Laboratory of Food Nutrition and Health, Dalian Polytechnic University, Dalian 116034, Liaoning, China.

概括

在纳米脂质体中用化酸胆 (HPC) 代替酸胆 (PC) 增强了氧化抵抗力,并改善了骨质原性 (OP) 输送. 这种修改确保了更大的稳定性和生物可访问性,以改善治疗应用.

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