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Study on the interaction mechanism of purple potato anthocyanins with casein and whey protein
Gong, Shengxiang, Yang, Chengyu, Zhang, Jianhua, Yu, Ying, Gu, Xinzhe, Li, Wenhui, Wang, ZhengwuJournal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2020.106223
Date:
August, 2020
File:
PDF, 17.78 MB
2020