Fabrication of caseins nanoparticles to improve the stability of cyanidin 3-O-glucoside

  1. Ouyang, Y.
  2. Chen, L.
  3. Qian, L.
  4. Lin, X.
  5. Fan, X.
  6. Teng, H.
  7. Cao, H.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Ano de publicación: 2020

Volume: 317

Tipo: Artigo

DOI: 10.1016/J.FOODCHEM.2020.126418 GOOGLE SCHOLAR
Fonte de datos: Scopus