Improving the stability and bioavailability of tea polyphenols by encapsulations: a review

Food Science and Human Wellness - Tập 11 - Trang 537-556 - 2022
Zhiya Yin1,2, Ting Zheng1, Chi-Tang Ho1, Qingrong Huang1, Qingli Wu1,2,3,4, Man Zhang1
1Department of Food Science, Rutgers University, NJ 08901, USA
2New Use Agriculture and Natural Plant Products Program, Department of Plant Biology, Rutgers University, NJ 08901, USA
3Department of Medicinal Chemistry, Rutgers University, NJ 08854, USA
4Center for Agricultural Food Ecosystems, The New Jersey Institute for Food, Nutrition and Health, Rutgers University, NJ 08901, USA

Tài liệu tham khảo

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