Effects of pH Values on Physicochemical Properties and Antioxidant Potential of Whey Protein Isolate-safflower Yellow Complexes

Published 2018 View Full Article

Authors

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Journal

FOOD SCIENCE AND TECHNOLOGY RESEARCH

Volume 24, Issue 3, Pages 475-484

Publisher

Japanese Society for Food Science and Technology

Online

2018-07-25

DOI

10.3136/fstr.24.475

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FOOD SCIENCE AND TECHNOLOGY RESEARCH

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