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Formation of cereal protein disulfide-linked stable matrices by apigeninidin, a 3-deoxyanthocyanidin
Autor:
Schmidt, Leigh C.R., Ozturk, Oguz K., Young, Jennifer, Bugusu, Betty, Li, Min, Claddis, Dennis, Mohamedshah, Zulfiqar, Ferruzzi, Mario, Hamaker, Bruce R.
Publikováno v:
In Food Chemistry 15 March 2023 404 Part B
