Stability and anthocyanin bioavailability of red bayberry juice protein powder

MENG Ziyi, LUO Ziyang, DUAN Hanying, WANG Chao

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (3) : 197-204.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (3) : 197-204. DOI: 10.13995/j.cnki.11-1802/ts.029444

Stability and anthocyanin bioavailability of red bayberry juice protein powder

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(3): 197-204 https://doi.org/10.13995/j.cnki.11-1802/ts.029444

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