,

Nuo Wang1, Xiu-Jun Li1, Liang Wang2

  • 1College of Food Science, Shenyang Agricultural University, National R&D Professional Center for Berry Processing, National Engineering and Technology of Research Center for Small Berry, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning 110866, China.

概括

一种新的"素前端稳定策略"使用脂质体素水凝在酸性条件下保护素,增强其稳定性和生物可用性.