Enhancing Nutraceutical Performance Using Excipient Foods: Designing Food Structures and Compositions to Increase Bioavailability

07. October 2015

David Julian McClements1,2,*, Liqiang Zou3, Ruojie Zhang3, Laura Salvia-Trujillo3, Taha Kumosani2 andHang Xiao1
Article first published online: 6 OCT 2015
DOI: 10.1111/1541-4337.12170

McClements_et_al-2015-Comprehensive_Revi

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