Enhancement of the solubility, stability and bioaccessibility of quercetin using protein-based excipient emulsions

标题
Enhancement of the solubility, stability and bioaccessibility of quercetin using protein-based excipient emulsions
作者
关键词
-
出版物
FOOD RESEARCH INTERNATIONAL
Volume 114, Issue -, Pages 30-37
出版商
Elsevier BV
发表日期
2018-08-01
DOI
10.1016/j.foodres.2018.07.062

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