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Co-Microencapsulation of Flavonoids from Yellow Onion Skins and Lactic Acid Bacteria Lead to Multifunctional Ingredient for Nutraceutical and Pharmaceutics Applications
In this study, flavonoids extracted from yellow onion skins and Lactobacillus casei were encapsulated in a combination of whey protein isolate, inulin and maltodextrin with an encapsulation efficiency of 84.82 ± 0.72% for flavonoids and 72.49 ± 0.11% for lactic acid bacteria. The obtained powder sho...
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| 出版年: | Pharmaceutics |
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| 主要な著者: | , , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2020
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7692390/ https://ncbi.nlm.nih.gov/pubmed/33158041 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/pharmaceutics12111053 |
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