Ascorbic acid-induced degradation of liposome-encapsulated acylated and non-acylated anthocyanins of black carrot extract.
第一作者:
Burcu,Guldiken
第一单位:
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey.
作者:
主题词
酰化作用(Acylation);抗坏血酸(Ascorbic Acid);胡萝卜(Daucus carota);药物调剂(Drug Compounding);脂质体(Liposomes);植物提取物(Plant Extracts);植物根(Plant Roots)
DOI
10.1002/jsfa.11225
PMID
33788286
发布时间
2021-09-09
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