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Impact of thermal treatment on proanthocyanidin-pectin binary complexes: Insights from structural, rheological, antioxidant, and astringent properties.

Li Q, Huang J, Zhao T, Wang Y, Cai F, McClements DJ, Fu Y, Shen P, Xu J. Impact of thermal treatment on proanthocyanidin-pectin binary complexes: Insights from structural, rheological, antioxidant, and astringent properties. Food Chem. 2024 Jun 01; 442:138490.

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