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

Published 2015 View Full Article

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Title
Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 76, Issue -, Pages 761-768
Publisher
Elsevier BV
Online
2015-07-07
DOI
10.1016/j.foodres.2015.07.003

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