Milk Whey Protein Modification by Coffee-Specific Phenolics: Effect on Structural and Functional Properties
Author:
Affiliation:
1. Institute of Nutritional Science, University of Potsdam, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf402221m
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4. Phenolic compounds and their role in oxidative processes in fruits
5. Hierarchical scheme for liquid chromatography/multi-stage spectrometric identification of 3,4,5-triacyl chlorogenic acids in green Robusta coffee beans
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