Adsorption behaviour of some anthocyanins by wheat gluten and its fractions in acidic conditions
Version of Record online: 28 NOV 2011
© 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 47, Issue 2, pages 390–398, February 2012
How to Cite
Mazzaracchio, P., Kindt, M., Pifferi, P. G., Tozzi, S. and Barbiroli, G. (2012), Adsorption behaviour of some anthocyanins by wheat gluten and its fractions in acidic conditions. International Journal of Food Science & Technology, 47: 390–398. doi: 10.1111/j.1365-2621.2011.02852.x
- Issue online: 13 JAN 2012
- Version of Record online: 28 NOV 2011
- (Received 2 May 2011; Accepted in revised form 24 September 2011)
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