| Preparation and characterization of luteolin nanoparticles for enhance bioavailability and inhibit liver microsomal peroxidation in rats | |
| Wang, Lu; Zhong, Chen; Zu, Yuangang; Zhao, Xiuhua; Deng, Yiping; Wu, Weiwei; Sun, Xiaoli; Wang, Lingling; Wu, Mingfang | |
| 刊名 | JOURNAL OF FUNCTIONAL FOODS
 |
| 2019 | |
| 卷号 | 55 |
| 关键词 | Luteolin Nanoparticles Food technology Plant ingredients Antioxidant ability Bioavailability |
| ISSN号 | 1756-4646 |
| URL标识 | 查看原文 |
| 语种 | 英语 |
| 内容类型 | 期刊论文 |
| URI标识 | http://www.corc.org.cn/handle/1471x/3598663 |
| 专题 | 复旦大学上海医学院 |
| 推荐引用方式 GB/T 7714 | Wang, Lu,Zhong, Chen,Zu, Yuangang,et al. Preparation and characterization of luteolin nanoparticles for enhance bioavailability and inhibit liver microsomal peroxidation in rats[J]. JOURNAL OF FUNCTIONAL FOODS,2019,55. |
| APA | Wang, Lu.,Zhong, Chen.,Zu, Yuangang.,Zhao, Xiuhua.,Deng, Yiping.,...&Wu, Mingfang.(2019).Preparation and characterization of luteolin nanoparticles for enhance bioavailability and inhibit liver microsomal peroxidation in rats.JOURNAL OF FUNCTIONAL FOODS,55. |
| MLA | Wang, Lu,et al."Preparation and characterization of luteolin nanoparticles for enhance bioavailability and inhibit liver microsomal peroxidation in rats".JOURNAL OF FUNCTIONAL FOODS 55(2019). |
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