Article Versions Notes

Aniya, Cao Y, Liu C, Lu S, Fujii Y, Jin J, Xia Q. Improved Stabilization and In Vitro Digestibility of Mulberry Anthocyanins by Double Emulsion with Pea Protein Isolate and Xanthan Gum. Foods. 2023; 12(1):151. https://doi.org/10.3390/foods12010151

Aniya, Yan Cao, Chenxing Liu, Shengming Lu, Yoshiharu Fujii, Jiaxiu Jin, and Qile Xia. 2023. "Improved Stabilization and In Vitro Digestibility of Mulberry Anthocyanins by Double Emulsion with Pea Protein Isolate and Xanthan Gum" Foods 12, no. 1: 151. https://doi.org/10.3390/foods12010151

Aniya, Cao, Y., Liu, C., Lu, S., Fujii, Y., Jin, J., & Xia, Q. (2023). Improved Stabilization and In Vitro Digestibility of Mulberry Anthocyanins by Double Emulsion with Pea Protein Isolate and Xanthan Gum. Foods, 12(1), 151. https://doi.org/10.3390/foods12010151