Characterization of flavonoid-protein interactions using fluorescence spectroscopy: Binding of pelargonidin to dairy proteins

出版年份 2016 全文链接

标题

作者

关键词

Milk proteins, Sodium caseinate, β-Lactoglobulin, Whey protein isolate, Anthocyanins, Flavonoids, Pelargonidin, Fluorescence

出版物

Volume 213, Issue -, Pages 431-439

出版商

Elsevier BV

发表日期

2016-07-02

DOI

10.1016/j.foodchem.2016.06.105

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