HIGHLIGHTS
- who: Aniya and collaborators from the State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Academy of Agricultural Sciences, Hangzhou, China United Graduate School of Agriculture, Tokyo University of Agriculture and Technology have published the paper: Improved Stabilization and In Vitro Digestibility of Mulberry Anthocyanins by Double Emulsion with Pea Protein Isolate and Xanthan Gum, in the Journal: Foods 2023, 151 of /2023/
- what: __SECTION__ Conclusions.
SUMMARY
The release release rates rates of of MAs MAs from from PPI‐only PPI-only . . .
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