FFood Research International3/22/2026Co-assembled quercetin–proanthocyanidin nanoparticles for improved stability and flavor propertiesTong Wu·Yuxuan Wang·Kangli Guo·Yunzhen Zhang·Yang Hu·Gulden Goksen·Hong Zeng·Youming TanRead at Food Research InternationalTagsPhytochemicals and Antioxidant ActivitiesBiochemistry
