扬州大学教师个人主页服务平台王芸--中文主页-- Interaction of preheated whey protein isolate with rose anthocyanin extracts in beverage model system: Influence on color stability, astringency and mechanism

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Interaction of preheated whey protein isolate with rose anthocyanin extracts in beverage model system: Influence on color stability, astringency and mechanism

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发表刊物：Food Chemistry

论文类型：SCI一区TOP

卷号：412

页面范围：135507

是否译文：否

发表时间：2023-01-18

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