Molecular structure-affinity relationship of selected phenolic compounds for lupin seed γ-conglutin
Author:
Funder
Narodowe Centrum Nauki
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference25 articles.
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4. Gallic acid-aided cross-linking of myofibrillar protein fabricated soluble aggregates for enhanced thermal stability and a tunable colloidal state;Chen;Journal of Agricultural and Food Chemistry,2020
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