Enhancement of vitamin B stability with the protection of whey protein and their interaction mechanisms

作者：Yueting Guo, Feifei Wang, Tingting Yang, Shiqi Li, Jingning Dong, Yan Fan, Zhaohui Zhang, Xue Zhao, Hu Hou · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.140521 · 被引用次数：18 · 研究领域：Proteins in Food Systems、Food composition and properties、Food Science and Nutritional Studies