A novel functional full-fat hard cheese containing liposomal nanoencapsulated green tea catechins: manufacture and recovery following simulated digestion
绿茶
食品科学
消化（炼金术）
化学
绿茶提取物
色谱法
作者
Ali Rashidinejad,E. John Birch,David W. Everett
出处
期刊：Food & Function [The Royal Society of Chemistry] 日期：2016-01-01卷期号：7 (7): 3283-3294被引量：31
We incorporated nanoliposomal encapsulated green tea catechins into a full-fat hard cheese that was ripened at 8 °C for 90 days and underwent simulated gastrointestinal digestion.
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