Comparative interaction study of soy protein isolate and three flavonoids (Chrysin, Apigenin and Luteolin) and their potential as natural preservatives-Reference-Cited by-同舟云学术

Comparative interaction study of soy protein isolate and three flavonoids (Chrysin, Apigenin and Luteolin) and their potential as natural preservatives

Published:2023-07 Issue: Volume:414 Page:135738
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Mingyuan,Kong Jing,Chen Yanrong,Li Yutong,Xuan Hongzhuan,Liu Min,Zhang Qian,Liu Jie

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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