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Evaluation of the Interaction between Whey Proteins and Anthocyanins or Pyranoanthocyanins in Solution and its Effects on Color Expression

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  1. http://rave.ohiolink.edu/etdc/view?acc_num=osu1627000854659329
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Food Science
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Identiferoai:union.ndltd.org:OhioLink/oai:etd.ohiolink.edu:osu1627000854659329
Date January 2021
CreatorsMiyagusuku Cruzado, Gonzalo
PublisherThe Ohio State University / OhioLINK
Source SetsOhiolink ETDs
LanguageEnglish
Detected LanguageEnglish
Typetext
Sourcehttp://rave.ohiolink.edu/etdc/view?acc_num=osu1627000854659329
Rightsunrestricted, This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws.

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