Advances in research on interactions between polyphenols and biology-based nano-delivery systems and their applications in improving the bioavailability of polyphenols

Trends in Food Science & Technology - Tập 116 - Trang 492-500 - 2021
Zhiheng Zhang1, Chao Qiu1, Xiaojing Li2, David Julian McClements3, Aiquan Jiao1, Jinpeng Wang1,4, Zhengyu Jin1
1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China
2College of Light Industry and Food Engineering, Nanjing Forestry University, Jiangsu, 210037, China
3Department of Food Science, University of Massachusetts Amherst, MA 01060, United States
4Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing, 100048, China

Tài liệu tham khảo

Thông tin
Thông tin xuất bản

Trends in Food Science & Technology

Tập 116

492-500

Thông tin tác giả