Assessment of Enzymatically Derived Blackcurrant Extract as Cosmetic Ingredient-Antioxidant Properties Determination and In Vitro Diffusion Study.

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第一作者： Anja,Petrov Ivanković

第一单位： Innovation Centre of Faculty of Technology and Metallurgy, 11000 Belgrade, Serbia.

作者： Anja,Petrov Ivanković ^[1] ; Marija,Ćorović ^[2] ; Ana,Milivojević ^[2] ; Stevan,Blagojević ^[3] ; Aleksandra,Radulović ^[3] ; Rada,Pjanović ^[2] ; Dejan,Bezbradica ^[2]

作者单位： Innovation Centre of Faculty of Technology and Metallurgy, 11000 Belgrade, Serbia. ^[1] Faculty of Technology and Metallurgy, University of Belgrade, 11000 Belgrade, Serbia. ^[2] Institute of General and Physical Chemistry, University of Belgrade, 11000 Belgrade, Serbia. ^[3]

关键词 anthocyanins antioxidant activity blackcurrant extract cosmetic formulation diffusion topical delivery

DOI 10.3390/pharmaceutics16091209

PMID 39339245

发布时间 2024-09-30

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