Effects of α-casein and β-casein on the stability, antioxidant activity and bioaccessibility of blueberry anthocyanins with an in vitro simulated digestion

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作者：
Lang, Yuxi [1 ]
Li, Bin [1 ]
Gong, Ersheng [1 ]
Shu, Chi [1 ]
Si, Xu [1 ]
Gao, Ningxuan [1 ]
Zhang, Weijia [1 ]
Cui, Huijun [1 ]
Meng, Xianjun [1 ]
机构：
[1] College of Food Science, Shenyang Agricultural University, Shenyang,Liaoning,110866, China
来源：
Food Chemistry | 2021年 / 334卷
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