Published in
Elsevier, Food Chemistry, (346), p. 128952, 2021
DOI: 10.1016/j.foodchem.2020.128952
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Casein-maltodextrin Maillard conjugates encapsulation enhances the antioxidative potential of proanthocyanidins: An in vitro and in vivo evaluation
Journal article published in 2020 by
Xianbao Sun 
,
Xuejiao Wu,
Xiangyu Chen,
Rui Guo,
Yuxing Kou,
Xujiao Li,
Yi Sheng,
Yan Wu
,
Xuejiao Wu,
Xiangyu Chen,
Rui Guo,
Yuxing Kou,
Xujiao Li,
Yi Sheng,
Yan Wu
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