通过功能丰富提高发酵牛奶的抗氧化性质,使用Vitis Vinifera树叶提取物cv Monica装入纳米微粒

Debora Dessì1, Luca Casula1, Giacomo Fais2

  • 1Department of Life and Environmental Sciences, University of Cagliari, Cagliari, Italy.

Food chemistry
|December 31, 2025
PubMed
概括

这项研究用葡萄树叶提取物缩在纳米微粒中增强了. 这种功能性食品创新提高了抗氧化剂活性,并利用农业副产品,支持循环经济原则.

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