Tamarillo Polyphenols Encapsulated Cubosome: Formation, Characterization, Stability During Digestion and Application in Yoghurt
March 2022
in “
Antioxidants
”
Studysummary This study found that encapsulating tamarillo polyphenols in cubosome nanoparticles protected them during digestion and enhanced the nutritional and antioxidant properties of yoghurt when used as a delivery system.
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