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.
Journal:
Food Research International

ISSN: 1873-7145,  0963-9969

Year of publication: 2021

Volume: 141

Type: Article

DOI: 10.1016/J.FOODRES.2020.110019 GOOGLE SCHOLAR
Data source: Scopus