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Effects of anthocyanins on β-lactoglobulin glycoxidation: a study of mechanisms and structure-activity relationship

Ruifeng Wang1, Ibrahim Khalifa2, Xia Du1

  • 1College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China. lichmyl@mail.hzau.edu.cn.

Food & Function
|September 27, 2021
PubMed

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