ARTICLE
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doi:10.20944/preprints202307.1673.v1
Subject:
Biology And Life Sciences,
Food Science And Technology
Keywords:
red cabbage; encapsulation; anthocyanins; whey protein isolate; high-methoxyl pectin; coacervation; nanoparticles; antioxidant; food-waste; by-products
Online: 25 July 2023 (09:54:52 CEST)