Engineered Nanoscale Food Ingredients: Evaluation of Current Knowledge on Material Characteristics Relevant to Uptake from the Gastrointestinal Tract.

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作者： Rickey Y,Yada ^[1] ; Neil,Buck ^[2] ; Richard,Canady ^[3] ; Chris,DeMerlis ^[4] ; Timothy,Duncan ^[5] ; Gemma,Janer ^[6] ; Lekh,Juneja ^[7] ; Mengshi,Lin ^[8] ; David Julian,McClements ^[9] ; Gregory,Noonan ^[10] ; James,Oxley ^[11] ; Cristina,Sabliov ^[12] ; Lyubov,Tsytsikova ^[3] ; Socorro,Vázquez-Campos ^[6] ; Jeff,Yourick ^[10] ; Qixin,Zhong ^[13] ; Scott,Thurmond ^[10]

作者单位： Univ. of Guelph, Guelph, Canada. ^[1] on behalf of the ILSI Europe Novel Foods and Nanotechnology Task Force, Brussels, Belgium. ^[2] Intl. Life Sciences Inst. Research Foundation, Washington, DC, USA. ^[3] Colorcon, Inc, West Point, PA, USA. ^[4] US Food and Drug Administration, Bedford Park, IL, USA. ^[5] Leitat Technological Center, Terrassa, Spain. ^[6] Taiyo Kagaku Co, Yokkaichi-Shi Mie, Japan. ^[7] Univ. of Missouri, Columbia, MO, USA. ^[8] Univ. of Massachusetts, Amherst, MA, USA. ^[9] US Food and Drug Administration, College Park, MD, USA. ^[10] Southwest Research Inst, San Antonio, TX, USA. ^[11] Louisiana State Univ, Baton Rouge, LA, USA. ^[12] Univ. of Tennessee, Knoxville, TN, USA. ^[13]

关键词 bioavailability food ingredient nanotechnology

DOI 10.1111/1541-4337.12076

PMID 33412698

发布时间 2021-01-08

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Comprehensive reviews in food science and food safety

2014年13卷4期

730-744页

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Engineered Nanoscale Food Ingredients: Evaluation of Current Knowledge on Material Characteristics Relevant to Uptake from the Gastrointestinal Tract.

Comprehensive reviews in food science and food safety

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Comprehensive reviews in food science and food safety

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Engineered Nanoscale Food Ingredients: Evaluation of Current Knowledge on Material Characteristics Relevant to Uptake from the Gastrointestinal Tract.

Comprehensive reviews in food science and food safety

相似文献

Comprehensive reviews in food science and food safety

相关期刊

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