Enzymatic hydrolysates of soy protein promote the physicochemical stability of mulberry anthocyanin extracts in food processing

作者：Wenjia He, Fengxian Guo, Yuting Jiang, Xuwei Liu, Jie Chen, Maomao Zeng, Zhaojun Wang, Fang Qin, Weiwei Li, Zhiyong He · 发表于：Food Chemistry · 年份：2022 · DOI：10.1016/j.foodchem.2022.132811 · 被引用次数：38 · 研究领域：Phytochemicals and Antioxidant Activities、Biochemical Analysis and Sensing Techniques、Postharvest Quality and Shelf Life Management