Article Versions Notes

Gao S, Yi X, Gao X, Long Z, Guo J, Xia G, Shen X. Stabilization of β-Carotene Liposomes with Chitosan–Lactoferrin Coating System: Vesicle Properties and Anti-Inflammatory In Vitro Studies. Foods. 2025; 14(6):968. https://doi.org/10.3390/foods14060968

Gao, Shuxin, Xiangzhou Yi, Xia Gao, Zhengsen Long, Jingfeng Guo, Guanghua Xia, and Xuanri Shen. 2025. "Stabilization of β-Carotene Liposomes with Chitosan–Lactoferrin Coating System: Vesicle Properties and Anti-Inflammatory In Vitro Studies" Foods 14, no. 6: 968. https://doi.org/10.3390/foods14060968

Gao, S., Yi, X., Gao, X., Long, Z., Guo, J., Xia, G., & Shen, X. (2025). Stabilization of β-Carotene Liposomes with Chitosan–Lactoferrin Coating System: Vesicle Properties and Anti-Inflammatory In Vitro Studies. Foods, 14(6), 968. https://doi.org/10.3390/foods14060968