扬州大学教师个人主页服务平台王芸--中文主页-- Influence of rose anthocyanin extracts on physicochemical properties and in vitro digestibility of whey protein isolate sol/gel: Based on different pHs and protein concentration

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中文主页 - 科学研究 - 论文成果

Influence of rose anthocyanin extracts on physicochemical properties and in vitro digestibility of whey protein isolate sol/gel: Based on different pHs and protein concentration

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发表刊物：Food Chemistry

论文类型：SCI一区TOP

卷号：405

页面范围：134937

是否译文：否

发表时间：2022-11-12

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