Stability enhancement of proanthocyanidin-loaded liposomes via surface decoration with oxidized konjac glucomannan
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Reference54 articles.
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3. Effect of grape seed pro-anthocyanidin on the structural and physicochemical properties of bread during bread fermentation stage;Jiang;Curr. Res. Food Sci.,2023
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