食品科学与人类健康（英文）2022，Vol.11Issue(3)：537-556,20.
Improving the stability and bioavailability of tea polyphenols by encapsulations:a review
Improving the stability and bioavailability of tea polyphenols by encapsulations:a review
Zhiya Yin 1Ting Zheng 2Chi-Tang Ho 1Qingrong Huang 1Qingli Wu 1Man Zhang1
作者信息
- 1. Department of Food Science,Rutgers University,NJ 08901,USA
- 2. New Use Agriculture and Natural Plant Products Program,Department of Plant Biology,Rutgers University,NJ 08901,USA
- 折叠
摘要
关键词
Tea polyphenols/Encapsulation/Stability/Bioavailability/BioefficacyKey words
Tea polyphenols/Encapsulation/Stability/Bioavailability/Bioefficacy引用本文复制引用
Zhiya Yin,Ting Zheng,Chi-Tang Ho,Qingrong Huang,Qingli Wu,Man Zhang..Improving the stability and bioavailability of tea polyphenols by encapsulations:a review[J].食品科学与人类健康（英文）,2022,11(3):537-556,20.
