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1 Ergebnisse
1
Improving resveratrol bioavailability using water-in-oil-in..:
Aimin Shi
;
Jun Wang
;
Rui Guo
...
http://www.sciencedirect.com/science/article/pii/S1756464621003662. , 2021
Link:
https://doi.org/10.1016/j.jff.2021.104717
RT Journal T1 <Title>Improving resveratrol bioavailability using water-in-oil-in-water (W/O/W) emulsion: Physicochemical stability, in vitro digestion resistivity and transport properties</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:aef5231e93254de8bdac192eac0b6bd4&Exemplar=1&LAN=DE A1 Aimin Shi A1 Jun Wang A1 Rui Guo A1 Xinyue Feng A1 Yanzhen Ge A1 Hongzhi Liu A1 Dominic Agyei A1 Qiang Wang PB Elsevier YR 2021 K1 Water-in-oil-in-water (W/O/W) emulsion K1 Multiple emulsion K1 Resveratrol K1 Bioavailability K1 Nutrition. Foods and food supply K1 TX341-641 JF http://www.sciencedirect.com/science/article/pii/S1756464621003662 LK http://dx.doi.org/https://doi.org/10.1016/j.jff.2021.104717 DO https://doi.org/10.1016/j.jff.2021.104717 SF ELIB - SuUB Bremen
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