Encapsulation of quercetin in cellulose porous microspheres: improving antioxidant activity and storage stability
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Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11694-024-02796-0.pdf
Reference31 articles.
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3. M.J. Kang, D.-Y. Kim, Y. Baek,, Enhancement of antioxidant activities and stabilities of quercetin and isoquercetin through the combination of nanoencapsulation and hydrogel incorporation. Food Bioscience. 55, 102963 (2023). https://doi.org/10.1016/j.fbio.2023.102963
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