1Idolo Tedesco, Gian Laigi Russo, Filomena Nazzaro, et al.Antioxidant effect of red wine anthocyanins in normal and catalase - inactive human erythrocytes[J] .Journal of Nutritional Biochemistry, 2001,12:505 -511
2Yasuko Noda,Takao Kneyuki, Kiharu Igarashi, et al. Antioxidant activity of nasunin, an anthocyanln in eggplant peels[ J].Toxicology,2000,148: 119- 123.
3R Lo Scalzoa, T Iannoccari, C Summaa, et al. Effect of thermal treatments on antioxidant and antiradical activity of blood orange juice [J] .Food Chemistry,2004,85:41 - 47
4Benita S. Microencapsulation:methods and industrial applications [M].Dekker, NewYork, 1996.
5Fereidoon, S.and X.Q.Han. Encapsulation of Food Ingredients[J]. CRC Reviews in Food Science and Nutrition, 1993, 33(6) :59 ~61.
6M.Rosenberg, T-Y.Sheu. Microencapsulation of volatiles by spray-drying in whey protein-based wall systems[J]. International Dairy Journal,1996,6:273~284.
7Sébastien Gouin. Microencapsulation: industrial appraisal of existing technologies and trends[J].Trends in food science & technology,2004,15:330~347.
8Augustin, M.A., et al. Microen- capsulation f food ingredients [J].Food Australlia, 2001, 53:220~223.
9Cleland J.L., et al. Recombinant human growth hormone poly (lacticcoglycolic acid) microsphere formulation development [J].Adv Drug Deli Rev, 1997, 28:71~75.