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A review of the interaction between anthocyanins and proteins

Jia Li1, Bixiang Wang1, Yang He1

  • 1College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.

Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional
|October 16, 2020
PubMed

Keywords:
Anthocyaninsfunctional propertiesinteractionproteinsstructure

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