Suchergebnisse - "digestive sustained release"

Emulsifying Stability, Digestive Sustained Release, and Cellular Uptake of Alcohol-Soluble Artemisia argyi Flavonoids Were Improved by Glycosylation of Casein Micelles with Oat Glucan

Autoren: Ye Zhang Dongliang Wang Mengling Peng et al.

Quelle: Foods, Vol 14, Iss 14, p 2435 (2025)

Schlagwörter: Artemisia argyi flavonoids, glycosylation reaction, casein micelles, emulsifying stability, digestive sustained release, Chemical technology, TP1-1185

Dateibeschreibung: electronic resource

Relation: https://www.mdpi.com/2304-8158/14/14/2435; https://doaj.org/toc/2304-8158

Zugangs-URL: https://doaj.org/article/09a2abcfb6ca4f3aa2fc41290a1af938