EFFECT OF FREE AND BOUND CHLOROGENIC ACID ON THE IN VITRO PROTEIN DIGESTIBILITY AND TETRAHYMENA BASED PER OF A CASEIN MODEL SYSTEM
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb02381.x/fullpdf
Reference8 articles.
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2. Biochemical properties of alfalfa protein concentrate;Free;J. Food Sci.,1975
3. Biological value of proteins allowed to react with phenolic compounds in presence of o-diphenol oxidase;Horigome;Agri. Biol. Chem.,1968
4. Release and estimation of chlorogenic acid in leaf Protein concentrate;Lahiry;J. Food Sci.,1975
5. Merck Index 1968 Stecher , P.G. 243
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