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    Effect of anthocyanins on lipid oxidation and microbial spoilage in value-added emulsions with bilberry seed oil, anthocyanins and cold set whey protein hydrogels

    Effect of anthocyanins on lipid oxidation and microbial spoilage in value-added emulsions with bilberry seed oil, anthocyanins and cold set whey protein hydrogels by Svanberg, Lina, Malmberg, Kajsa, Gustinelli, Graziele, Öhgren, Camilla, Persson, Ingela, Brive, Lena, Wassén, Sophia

    Published in Food chemistry
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