Exploring the effects of whey protein components on the interaction and stability of cyanidin-3-O-glucoside

已取消 10 由 ly 发布于 2026/10/24 20:53:13

DOI:10.1002/jsfa.13828
作者：Huimin Zhang, Mengmeng Ju, Nazimah Hamid, Qianli Ma, Dansen Shang, Chengli Jia, Yuhang Xiao, Shijing Jiang, Haoqin Qiu, Wenli Luan, Aidong Sun
文献类型：期刊论文
补充材料：只需要正文

Wiley

Abstract： BACKGROUND Anthocyanins are susceptible to degradation due to external factors. Despite the potential for im

应助信息

2026-10-24

Book学术机器人

2026/10/24 20:53:13 未找到该文献，机器人已退出，请等待人工下载

2026/10/24 20:53:13 Book学术AI机器人收到请求，开始寻找文献

2026/10/24 20:53:13 已向机器人发送请求

2026-10-24

ly 发布求助

上一个求助:其它数据库Naturally Fractured Carbonate Reservoir Characterization: A Case Study of a Mature High-Pour Point Oil Field in Hungary 下一个求助:其它数据库Selective Photocatalytic C?H Oxidation of 5-Methylcytosine in DNA