Complexation of thermally-denatured soybean protein isolate with anthocyanins and its effect on the protein structure and in vitro digestibility

标题
Complexation of thermally-denatured soybean protein isolate with anthocyanins and its effect on the protein structure and in vitro digestibility
作者
关键词
-
出版物
FOOD RESEARCH INTERNATIONAL
Volume 106, Issue -, Pages 619-625
出版商
Elsevier BV
发表日期
2018-02-08
DOI
10.1016/j.foodres.2018.01.040

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