Rong Jin1, Bingyu Chen1, Xiaoyong Liu2

  • 1Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing, China.

概括

酸-蛋白质复合物增强了天然抗氧化剂酸的稳定性和可溶性. 这些复合物显示出功能性食品和活性包装的巨大潜力,因为其性能得到了改善.