In Vitro Stability and Lipid-lowering Activity Analysis of Liposome/Gum Arabic Nanoparticles Loaded with Anthocyanins

被引：0
|
作者：
Cheng, Zhen [1 ]
Wei, Wenwen [1 ]
Bian, Yuanyuan [1 ]
Wang, Yuehua [1 ]
Li, Bin [1 ]
机构：
[1] College of Food, Shenyang Agricultural University, Shenyang,110866, China
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 20期
关键词：
Aspartame - Functional food - Liposomes - Reactive oxygen species - Thermal processing (foods);
D O I：
10.13386/j.issn1002-0306.2023110294
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：87 / 97
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