Whey proteins-polyphenols interactions can be exploited to reduce astringency or increase solubility and stability of bioactives in foods
- Jauregi, P.
- Guo, Y.
- Adeloye, J.B.
Aldizkaria:
Food Research International
ISSN: 1873-7145, 0963-9969
Argitalpen urtea: 2021
Alea: 141
Mota: Artikulua