Co-preparation of Proanthocyanidin Nanoliposomes by Reverse Evaporation-Ultrasonic Microwave Synergistic Preparation and Its Stability and Antioxidant Activity Analysis
To enhance the stability and antioxidant activity of proanthocyanidin, nanoliposomes of proanthocyanidin were prepared from soybean lecithin and cholesterol using a synergistic reverse evaporation-ultrasound-microwave technique. Single-factor experiments were conducted to investigate the effects of...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090049 |
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