Title: Preheated milk proteins improve the stability of grape skin anthocyanins extracts.
作者:管理员  来源:食品科学与技术国家重点实验室  发布日期:2016/09/27 15:53:05  浏览次数:

Title: Preheated milk proteins improve the stability of grape skin anthocyanins extracts.

Author(s): He ZY, Xu MZ, Zeng MM, Qin F, Chen J*

Source: Food Chemistry Volume 210, Pages 221-227 Published: 1 November 2016

IF: 4.052 DOI: 10.1016/j.foodchem.2016.04.116