Co-Encapsulation of EGCG and Quercetin in Liposomes for Optimum Antioxidant Activity

Journal of Food Science

Volumn 84, Issue 1, 2019, Pages 111-120

  Chen, Weijun ^a   Zou, Mingming ^a   Ma, Xiaobin ^a   Lv, Ruiling ^a   Ding, Tian ^a,c   Liu, Donghong ^a,b,c  

^a ZHEJIANG UNIVERSITY   (China)

^b ZHEJIANG UNIVERSITY   (China)

^c Zhejiang Key Laboratory for Agro Food Processing   (China)

Author keywords

Antioxidant; EGCG; liposomes; quercetin

Indexed keywords

ANTIOXIDANT; CATECHIN; EPIGALLOCATECHIN GALLATE; LIPOSOME; PHOSPHATIDYLCHOLINE; QUERCETIN;

ANALOGS AND DERIVATIVES; CHEMISTRY; FOOD HANDLING; PARTICLE SIZE; TRANSMISSION ELECTRON MICROSCOPY;

ANTIOXIDANTS; CATECHIN; FOOD HANDLING; LECITHINS; LIPOSOMES; MICROSCOPY, ELECTRON, TRANSMISSION; PARTICLE SIZE; QUERCETIN;

EID: 85058432658     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.14405     Document Type: Article

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