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 |
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| Zdroj: | In Food Chemistry 1 May 2024 439 |
| Databáze: | ScienceDirect |
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