The effect of lutein on the oxidation of egg yolk phospholipids in a liposome model.

Food Chem X · 2023 · PMC10589736 · PMID 37868368

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a decreasing trendno p-value reported

1 D), and it could be seen that the encapsulation efficiency of lutein showed a decreasing trend after heating because liposomes were of thermodynamically unstable system.

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