The role of microencapsulation in maintaining biological activity of royal jelly: comparison with biological activity and bioaccessibility of microencapsulated, fresh and lyophilized forms during storage.
第一作者:
Ayse Neslihan,Dundar
第一单位:
Faculty of Engineering and Natural Sciences, Department of Food Engineering, Bursa Technical University, Bursa, Turkey.
作者:
主题词
抗菌药(Anti-Bacterial Agents);抗感染药(Anti-Infective Agents);抗氧化剂(Antioxidants);脂肪酸类(Fatty Acids);人类(Humans)
DOI
10.1002/jsfa.11905
PMID
35355271
发布时间
2022-08-12
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