Application of a recombinant laccase-chlorogenic acid system in protein crosslink and antioxidant properties of the curd

Author:

Loi M.,Quintieri L.,Fanelli F.,Caputo L.,Mulè G.

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

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3. Dietary antioxidant capacity and all-cause and cause-specific mortality in the E3N/EPIC cohort study;Bastide;European Journal of Nutrition,2017

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5. Influence of transglutaminase protein cross-linking on the rennet coagulation of casein;Bönisch;Food Hydrocolloids,2008

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