2021Academic literature52 citationsDOI
Impact of three phenolic copigments on the stability and color evolution of five basic anthocyanins in model wine systems
Xu Zhao, Fei He, Xin‐Ke Zhang +2
Food Chemistry
Fermentation and Sensory Analysis
Protein fortification of wheat bread using dry fractionated chickpea protein-enriched fraction or its sourdough
Qinhui Xing, Konstantina Kyriakopoulou, Lu Zhang +2
LWT
Food composition and properties