Effect of anthocyanin-absorbed whey protein microgels on physicochemical and textural properties of reduced-fat Cheddar cheese
| Autor: | Wen, Pengcheng *, Zhu, Yanli *, Luo, Jie, Wang, Pengjie, Liu, Bin, Du, Yizheng, Jiao, Yaoyao, Hu, Yulin, Chen, Chong, Ren, Fazheng, Alejandro, Calderón-Urrea, Li, Yuan † |
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| Zdroj: | In Journal of Dairy Science January 2021 104(1):228-242 |
| Databáze: | ScienceDirect |
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