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Wenqing Zhu1, Mengli Liu2, Hanwei Chi3

  • 1Key Laboratory of Food Nutrition and Health in Universities of Shandong, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, China; Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, University of Liège, Passage des déportés 2, B-5030 Gembloux, Belgium.

Food chemistry
|August 7, 2025
PubMed
概括

经过修改的库祖粉复合物和凝珠显示出改善的封装和持续释放的 puerarin. 这些进步提供了更好的保护和有效物质的有针对性的交付.