Ph induced structural changes of the complex formed between carotenoids from sea buckthorn (Hippophae rhamnoides l.) and bovine β-lactoglobulin. AUDJG - Food Technology [Internet]. 19. November 2017 [zitiert 2. November 2026];41(2):62-74. Verfügbar unter: https://ojs.ugal.ro/index.php/food/article/view/1178