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Ronggang Liu1,2,3,4, Yu Li1,2,3,4, Chengfu Zhou1,2,3,4

  • 1Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China.

Food & function
|April 23, 2024
PubMed
概括

这项研究纠正了皮克林乳液的发现. 螺旋藻蛋白-奇托桑复合物被用于稳定阿斯塔克桑输送的乳液,改善配方的稳定性.