Interaction mechanisms of condensed tannins (proanthocyanidins) with wheat gluten proteins-Reference-Cited by-同舟云学术

Interaction mechanisms of condensed tannins (proanthocyanidins) with wheat gluten proteins

Published:2018-04 Issue: Volume:245 Page:1154-1162
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Girard Audrey L.,Bean Scott R.,Tilley Michael,Adrianos Sherry L.,Awika Joseph M.

Funder

National Institute of Food and Agriculture, U.S. Department of Agriculture

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

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