Study on the in vitro digestibility and antioxidation of soy protein regulated by anthocyanin

WANG Jing; ZHANG Yuqing; CHEN Hongyu; LIU Yingjie; SUI Xiaonan

doi:10.13995/j.cnki.11-1802/ts.021264

Study on the in vitro digestibility and antioxidation of soy protein regulated by anthocyanin

WANG Jing, ZHANG Yuqing, CHEN Hongyu, LIU Yingjie, SUI Xiaonan

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (23) : 90-96.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (23) : 90-96. DOI: 10.13995/j.cnki.11-1802/ts.021264

Study on the in vitro digestibility and antioxidation of soy protein regulated by anthocyanin

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(23): 90-96 https://doi.org/10.13995/j.cnki.11-1802/ts.021264

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Received	Published
2019-06-03	2019-12-15
Issue Date
2020-02-11

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