论文题目：Physical-chemical stability and: In vitro digestibility of hybrid nanoparticles based on the layer-by-layer assembly of lactoferrin and BSA on liposomes

论文概要：Physical-chemical stability and: In vitro digestibility of hybrid nanoparticles based on the layer-by-layer assembly of lactoferrin and BSA on liposomes

论文类型：*

第一作者：刘成梅

通讯作者：刘成梅

参与作者：刘成梅

发表期刊名称：Food. Funct.

收录情况：*

期刊分区（SCI为中科院分区）：*

影响因子：*

发表日期：2017

卷、期、页：*

ISSN号：*

关键字：Physical-chemical stability and: In vitro digestibility of hybrid nanoparticles based on the layer-by-layer assembly of lactoferrin and BSA on liposomes

摘要：Physical-chemical stability and: In vitro digestibility of hybrid nanoparticles based on the layer-by-layer assembly of lactoferrin and BSA on liposomes