Zhang, S.; Deng, G.; Wang, F.; Xu, H.; Li, J.; Liu, J.; Wu, D.; Lan, S.
Effect of Preheating Whey Protein Concentrate on the Stability of Purple Sweet Potato Anthocyanins. Polymers 2023, 15, 3315.
https://doi.org/10.3390/polym15153315
AMA Style
Zhang S, Deng G, Wang F, Xu H, Li J, Liu J, Wu D, Lan S.
Effect of Preheating Whey Protein Concentrate on the Stability of Purple Sweet Potato Anthocyanins. Polymers. 2023; 15(15):3315.
https://doi.org/10.3390/polym15153315
Chicago/Turabian Style
Zhang, Shuo, Guowei Deng, Fang Wang, Haiyan Xu, Jiagen Li, Jialei Liu, Dengfeng Wu, and Shitao Lan.
2023. "Effect of Preheating Whey Protein Concentrate on the Stability of Purple Sweet Potato Anthocyanins" Polymers 15, no. 15: 3315.
https://doi.org/10.3390/polym15153315
APA Style
Zhang, S., Deng, G., Wang, F., Xu, H., Li, J., Liu, J., Wu, D., & Lan, S.
(2023). Effect of Preheating Whey Protein Concentrate on the Stability of Purple Sweet Potato Anthocyanins. Polymers, 15(15), 3315.
https://doi.org/10.3390/polym15153315