An exploration of the interaction, structural characterization and anti-oxidative properties of proanthocyanidin and beta-lactoglobulin complex

作者：Cuicui Duan, Mengchun Qin, L. Liu, Yixue Sun, Lin Cai, Lin Ma, Xiaolei Li, Xiaolei Li, Fumin Ma, Dan Li · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.115760 · 被引用次数：8 · 研究领域：Phytochemicals and Antioxidant Activities、Microbial Metabolites in Food Biotechnology、Biochemical Analysis and Sensing Techniques