Casein-maltodextrin Maillard conjugates encapsulation enhances the antioxidative potential of proanthocyanidins: An in vitro and in vivo evaluation

作者：Xianbao Sun, Xuejiao Wu, Xiangyu Chen, Rui Guo, Yuxing Kou, Xujiao Li, Yi Sheng, Yan Wu · 发表于：Food Chemistry · 年份：2020 · DOI：10.1016/j.foodchem.2020.128952 · 被引用次数：43 · 研究领域：Proteins in Food Systems、Genetics, Aging, and Longevity in Model Organisms、Selenium in Biological Systems