库尔库的物理化学和消化特性通过四级化酸盐/酸盐纳米乳液涂层稳定了库尔库

Ying-Ao Zhu1, Yi Deng1, Pengyuan Sun1

  • 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.

Food chemistry
|October 15, 2024
PubMed
概括

使用四分化奇托和藻酸盐的新型多糖化涂层增强了黄素的稳定性和生物可访问性,用于食品应用. 这种功能性涂层改善了库尔库的性能.

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