Enzymatic hydrolysates of soy protein promote the physicochemical stability of mulberry anthocyanin extracts in food processing
Food chemistry, 2022-08, Vol.386, p.132811 [Peer Reviewed Journal]Copyright © 2022 Elsevier Ltd. All rights reserved. ;EISSN: 1873-7072 ;DOI: 10.1016/j.foodchem.2022.132811 ;PMID: 35366632
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