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Journal: Molecules, 2022
Volume: 27
Number: 4202

Article: Complexation of Anthocyanin-Bound Blackcurrant Pectin and Whey Protein: Effect of pH and Heat Treatment
Authors: by Nurhazwani Salleh, Kelvin K. T. Goh, Mark R. Waterland, Lee M. Huffman, Mike Weeks and Lara Matia-Merino
Link: https://www.mdpi.com/1420-3049/27/13/4202

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