Structure–affinity relationship of the interaction between phenolic acids and their derivatives and β-lactoglobulin and effect on antioxidant activity-Reference-Cited by-同舟云学术

Structure–affinity relationship of the interaction between phenolic acids and their derivatives and β-lactoglobulin and effect on antioxidant activity

Published:2018-04 Issue: Volume:245 Page:613-619
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wu Simin,Zhang Yunyue,Ren Fazheng,Qin Yinghui,Liu Jiaxin,Liu Jingwen,Wang Qingyu,Zhang Hao

Funder

National Natural Science Foundation of China

Chinese Universities Scientific Fund

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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