ORIGINAL RESEARCH
Published on 18 Nov 2025
“Hot” alkaline hydrolysis of UiO-66 to enhance quercetin loading, in vitro release, antioxidant, and anti-inflammatory properties
doi 10.3389/fnut.2025.1697265
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- Frontiers in Nutrition
- Food Chemistry
- Research Topics
- Chemistries at Nanoscale Applied to Agro-Food Sciences
Chemistries at Nanoscale Applied to Agro-Food Sciences
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