Effects of casein on the stability, antioxidant activity, and bioavailability of lotus anthocyanins

Research output: Contribution to journal › Article › Scientific › peer-review

Original language	English
Journal	Journal of food biochemistry
ISSN	0145-8884
DOIs	https://doi.org/10.1111/jfbc.14288
Publication status	Published - 7 Jun 2022
MoE publication type	A1 Journal article-refereed

Fields of Science

@article{651d2e39e7984ca9919ac89e19bec6c2,

title = "Effects of casein on the stability, antioxidant activity, and bioavailability of lotus anthocyanins",

keywords = "1182 Biochemistry, cell and molecular biology, 416 Food Science",

author = "Lin Chen",

year = "2022",

month = jun,

day = "7",

doi = "10.1111/jfbc.14288",

language = "English",

journal = "Journal of food biochemistry",

issn = "0145-8884",

publisher = "John Wiley and Sons Inc.",

}

TY - JOUR

T1 - Effects of casein on the stability, antioxidant activity, and bioavailability of lotus anthocyanins

AU - Chen, Lin

PY - 2022/6/7

Y1 - 2022/6/7

KW - 1182 Biochemistry, cell and molecular biology

KW - 416 Food Science

U2 - 10.1111/jfbc.14288

DO - 10.1111/jfbc.14288

M3 - Article

SN - 0145-8884

JO - Journal of food biochemistry

JF - Journal of food biochemistry

ER -