Published October 28, 2024
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Polysaccharide-potato protein coacervates for enhanced anthocyanin bioavailability and stability
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1.
Warsaw University of Life Sciences
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Polysaccharide-Potato Protein Coacervates for Enhanced Anthocyanin Bioavailability and Stability.pdf
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Polysaccharide-Potato Protein Coacervates for Enhanced Anthocyanin Bioavailability and Stability.pdf
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Related works
- Is published in
- Publication: 10.1016/j.ijbiomac.2024.136829 (DOI)
Funding
- National Science Centre
- Coacervation of double emulsions with anthocyanins using plant-based proteins 2021/43/D/NZ9/01572