Improvement of the stability and anti-AGEs ability of betanin through its encapsulation by chitosan-TPP coated quaternary ammonium-functionalized mesoporous silica nanoparticles
Jiahao XuSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510640, ChinaHuining LaiSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510640, ChinaLijun YouSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, ChinaZhengang ZhaoSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China. Electronic address: [email protected]
2022en
ABI
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