Complexation of bovine β-lactoglobulin with malvidin-3-O-glucoside and its effect on the stability of grape skin anthocyanin extracts

出版年份 2016 全文链接

标题

作者

关键词

Grape skin anthocyanin extracts, Whey protein-anthocyanin complexation, β-Lactoglobulin, Fluorescence spectroscopy, Circular dichroism, Fourier transform infrared, Anthocyanin stability

出版物

FOOD CHEMISTRY

Volume 209, Issue -, Pages 234-240

出版商

Elsevier BV

发表日期

2016-04-22

DOI

10.1016/j.foodchem.2016.04.048

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