Study on the interaction mechanism of purple potato anthocyanins with casein and whey protein

标题
Study on the interaction mechanism of purple potato anthocyanins with casein and whey protein
作者
关键词
Anthocyanins, Purple potato flour, Casein, Whey protein, Spectroscopy, Molecular docking
出版物
FOOD HYDROCOLLOIDS
Volume -, Issue -, Pages 106223
出版商
Elsevier BV
发表日期
2020-08-12
DOI
10.1016/j.foodhyd.2020.106223

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