Enhanced stability of anthocyanin-based color in model...

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Food Research International 2015 / 7

Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation

Chung, Cheryl, Rojanasasithara, Thananunt, Mutilangi, William, McClements, David Julian
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Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2015.07.003
Date:
July, 2015
File:
PDF, 989 KB
english, 2015
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