Effects of Temperature and pH on the Structural Stability, Antioxidant Activity and Bioaccessibility of β-Carotene-Loaded Octenylsuccinated β-Glucan Micelles
LI Hong, BAI Yamin, LI Zengxia, CHEN Gang, WANG Yongde, WU Zhen
FOOD SCIENCE . 2026, (3): 92 -100 .  DOI: 10.7506/spkx1002-6630-20250905-033