Interaction characterization of preheated soy protein isolate with cyanidin-3-O-glucoside and their effects on the stability of black soybean seed coat anthocyanins extracts
Interaction characterization of preheated soy protein isolate with cyanidin-3-O-glucoside and their effects on the stability of black soybean seed coat anthocyanins extracts
Authors
Keywords
Anthocyanins, Soy protein isolate, Cyanidin-3-, O, -glucoside, Black soybean, Interaction, Stability
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