Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation. (Q51028649)
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scientific article published on 7 July 2015
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation. |
scientific article published on 7 July 2015 |
Statements
Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation. (English)
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Cheryl Chung
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Thananunt Rojanasasithara
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William Mutilangi
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7 July 2015
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76
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Pt 3
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761-768
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