Incorporation of white tea extract in nano‐liposomes: optimization, characterization, and stability
Author:
Affiliation:
1. Department of Food Science and Technology Sabzevar Branch, Islamic Azad University Sabzevar Iran
2. Department of Biology, Faculty of Basic Sciences Hakim Sabzevari University Sabzevar Iran
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11544
Reference39 articles.
1. Determination of volatile components of green, black, oolong and white tea by optimized ultrasound-assisted extraction-dispersive liquid–liquid microextraction coupled with gas chromatography
2. A minireview of effects of white tea consumption on diseases
3. Green Extraction of Antioxidant Polyphenols from Green Tea (Camellia sinensis)
4. Ultrasound-assisted extraction of bioactive compounds from green tea leaves and clarification with natural coagulants (chitosan and Moringa oleífera seeds)
5. Optimization of ultrasound-assisted extraction of phenolic compounds from grapefruit (Citrus paradisiMacf.) leaves via D-optimal design and artificial neural network design with categorical and quantitative variables
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