A review of methods used for investigation of protein–phenolic compound interactions
作者： Jaroslaw Czubinski , Krzysztof Dwiecki
DOI: 10.1111/IJFS.13339
关键词:
摘要: Interactions between the different compounds present in foods are common and have influence on the nutritional and functional properties of food products. Among a wide range …
sci-hub.se 参考文章(67)
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