Funder
European Institute of Innovation and Technology
Horizon 2020
EIT Food
EIT
Subject
Biochemistry,Food Science
Reference40 articles.
1. Tannins and their complex interaction with different organic nitrogen compounds and enzymes: Old paradigms versus recent advances;Adamczyk;ChemistryOpen,2017
2. Effect of solid-state fermentation on main nutritional components, some minerals, condensed tannin and phenolic compounds of olive leaves;Altop;Turkish Journal of Agriculture: Food Science and Technology,2019
3. INFOGEST static in vitro simulation of gastrointestinal food digestion;Brodkorb;Nature Protocols,2019
4. Canola/rapeseed protein – nutritional value, functionality and food application: A review;Chmielewska;Critical Reviews in Food Science and Nutrition,2021
5. Improvement of the protein quality of wheat bread through faba bean sourdough addition;Coda;LWT - Food Science and Technology,2017
Cited by
9 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献