Complexes of Glycated Casein and Carboxymethyl Cellulose Enhance Stability and Control Release of Anthocyanins
FOOD RESEARCH INTERNATIONAL（2024）
关键词
Glycated casein,Carboxymethyl cellulose,Blueberry anthocyanins,Encapsulation,Stability,Controlled release
AI 理解论文
溯源树
样例
生成溯源树，研究论文发展脉络
Chat Paper
正在生成论文摘要