Formation of cereal protein disulfide-linked stable matrices by apigeninidin, a 3-deoxyanthocyanidin
Schmidt, Leigh C.R., Ozturk, Oguz K., Young, Jennifer, Bugusu, Betty, Li, Min, Claddis, Dennis, Mohamedshah, Zulfiqar, Ferruzzi, Mario, Hamaker, Bruce R.
Published in Food chemistry (15.03.2023)
Published in Food chemistry (15.03.2023)
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