文献
J-GLOBAL ID:201702227959043479
整理番号:17A0372920
キトサン-トリポリリン酸塩ナノ粒子に基づくナノとPickeringエマルションによってカプセル化された後のクルクミンのバイオアクセシビリティと抗酸化活性【Powered by NICT】
Bioaccessibility and antioxidant activity of curcumin after encapsulated by nano and Pickering emulsion based on chitosan-tripolyphosphate nanoparticles
著者 (8件):
Shah Bakht Ramin
(College of Food Science and Technology, Huazhong Agriculture University, Wuhan 430070, China)
,
Shah Bakht Ramin
(Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China)
,
Zhang Chunlan
(College of Food Science and Technology, Huazhong Agriculture University, Wuhan 430070, China)
,
Zhang Chunlan
(Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China)
,
Li Yan
(College of Food Science and Technology, Huazhong Agriculture University, Wuhan 430070, China)
,
Li Yan
(Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China)
,
Li Bin
(College of Food Science and Technology, Huazhong Agriculture University, Wuhan 430070, China)
,
Li Bin
(Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, China)
資料名:
Food Research International
(Food Research International)
巻:
89
号:
P1
ページ:
399-407
発行年:
2016年
JST資料番号:
D0633A
ISSN:
0963-9969
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)