作者:
Bin,Liu [1]
;
Milad,Radiom [2]
;
Jiangtao,Zhou [3]
;
Huiling,Yan [3]
;
Jipeng,Zhang [1]
;
Di,Wu [1]
;
Qiyao,Sun [3]
;
Qize,Xuan [3]
;
Yuan,Li [3]
;
Raffaele,Mezzenga [1]
作者单位:
Key Laboratory of Precision Nutrition and Food Quality, Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China.
[1]
Department of Nutrition and Health, China Agricultural University, Beijing 100091, P. R. China.
[2]
Department of Health Sciences & Technology, ETH Zurich, 8092 Zürich, Switzerland.
[3]
Department of Materials, ETH Zurich, 8092 Zürich, Switzerland.
[4]
DOI
10.1021/acs.nanolett.4c00601
PMID
38598498
发布时间
2024-04-10