Whey proteins-polyphenols interactions can be exploited to reduce astringency or increase solubility and stability of bioactives in foods

  1. Jauregi, P.
  2. Guo, Y.
  3. Adeloye, J.B.
Revista:
Food Research International

ISSN: 1873-7145,  0963-9969

Any de publicació: 2021

Volum: 141

Tipus: Article

DOI: 10.1016/J.FOODRES.2020.110019 GOOGLE SCHOLAR
Font de les dades: Scopus