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pro vyhledávání: '"Kai Yun Agnes, Yong"'
Publikováno v:
Food Chemistry. 406:135004
The health benefits of quercetin are limited by its low bioaccessibility. This could be improved by developing plant-based protein delivery systems. Encapsulating quercetin using untreated and high-intensity ultrasound treated (20 kHz at 139 W for 10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6dc922b2b1114bbd554a63742c6419c3
https://doi.org/10.1016/j.foodchem.2022.135004
https://doi.org/10.1016/j.foodchem.2022.135004
