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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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