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Carolina F Morales1, Marcela Zamorano1, Natalia Brossard2

  • 1Department of Food Science and Technology, Technological Faculty, University of Santiago (USACH), Av. El Belloto 3735, Estación Central, Santiago 9170022, Chile.

PubMed
概括

葡萄种子的皮质被脱聚合并封装成脂质体,显著提高了它们的生物可访问性,并保持了抗氧化活性. 这一过程释放了农业工业废弃物的功能性食品和营养保健品的潜力.

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