Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation
- 期刊名称Food Research International
- 作者Chung, Cheryl; Rojanasasithara, Thananunt; Mutilangi, William; McClements, David Julian
- 印刷ISSN0963-9969
- 文件大小989.24KB
- 发表时间2015-7
- DOI10.1016/j.foodres.2015.07.003
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