Enhanced stability and bioavailability of mulberry anthocyanins through the development of sodium caseinate-konjac glucomannan nanoparticles

Autor: Zhang, Huimin, Jia, Chengli, Xiao, Yuhang, Zhang, Jingyue, Yu, Jingwen, Li, Xinran, Hamid, Nazimah, Sun, Aidong
Zdroj: In Food Chemistry 1 May 2024 439
Databáze: ScienceDirect