Ultrasonic-assisted nanoencapsulation of kiwi leaves proanthocyanidins in liposome delivery system for enhanced biostability and bioavailability
Jimin Lv, Balarabe B. Ismail, Xingqian Ye, Xia-Yan Zhang, Gu Ye, Jianchu Chen
Topics & Concepts
BioavailabilityChemistryLiposomeLecithinChromatographyProanthocyanidinFood scienceBiochemistryPolyphenolAntioxidantPharmacologyMedicineProteins in Food SystemsBiochemical Analysis and Sensing TechniquesFood Chemistry and Fat Analysis