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. Author manuscript; available in PMC: 2014 Jul 17.
Published in final edited form as: J Agric Food Chem. 2013 Jul 1;61(28):6856–6864. doi: 10.1021/jf401627m

Figure 2.

Figure 2

Stability of cranberry proanthocyanidins (PAC), anthocyanins (ANC) and total phenolics (TP) bound to soy protein isolate at 37 °C for 15 weeks. There was no significant difference between times of measurement at P > 0.05.