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30 积分 2025-07-04 加入
Blueberry anthocyanins: An updated review on approaches to enhancing their bioavailability
10个月前
已完结
Nanoencapsulated anthocyanins: A new technological approach to increase physical-chemical stability and bioaccessibility
11个月前
已完结
Enzymatic acylation of blackcurrant (Ribes nigrum) anthocyanins and evaluation of lipophilic properties and antioxidant capacity of derivatives
11个月前
已完结
Enzymatic acylation of raspberry anthocyanin: Evaluations on its stability and oxidative stress prevention
11个月前
已完结
Nanoencapsulated anthocyanins: A new technological approach to increase physical-chemical stability and bioaccessibility
11个月前
已完结
A study of the oral bioavailability and biodistribution increase of Nanoencapsulation-driven Delivering radiolabeled anthocyanins
11个月前
已完结
Nanoencapsulation of anthocyanins from blackberry (Rubus spp.) through pectin and lysozyme self-assembling
11个月前
已关闭
Nanoencapsulation in low‐molecular‐weight chitosan improves in vivo antioxidant potential of black carrot anthocyanin
11个月前
已完结
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