Effects of enzyme deactivation conditions on the structure, bound phenol content and antioxidant property of phenol modified Tartary buckwheat protein hydrolysate-Reference-Cited by-同舟云学术

Effects of enzyme deactivation conditions on the structure, bound phenol content and antioxidant property of phenol modified Tartary buckwheat protein hydrolysate

Published:2023-08 Issue: Volume:54 Page:102794
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Li Dongze,Zhu Ling,Wu Qiming,Chen Yiling,Wu Gangcheng,Zhang Hui^ORCID

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference40 articles.

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