Comparing the effect of whey protein preheating temperatures on the color expression and stability of anthocyanins from different sources
Shuai Ren, M. Mónica Giusti
Topics & Concepts
ChemistryDPPHAntioxidant capacityDegradation (telecommunications)Food scienceHeat stabilityAntioxidantWhey proteinChromatographyBiochemistryMaterials scienceTelecommunicationsComputer scienceComposite materialPhytochemicals and Antioxidant ActivitiesDye analysis and toxicityTea Polyphenols and Effects