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Maillard-Reacted Whey Protein Isolates Enhance Thermal Stability of Anthocyanins over a Wide pH Range

Xinguang Qin1, Dan Yuan1, Qi Wang1

  • 1College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , People's Republic of China 430023.

Journal of Agricultural and Food Chemistry
|August 16, 2018
PubMed

Keywords:
Maillard reactionanthocyaninsdegradationheat stabilitywhey protein

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