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Antioxidant activities and emulsifying properties of porcine plasma protein hydrolysates modified by oxidized tannic acid and oxidized chlorogenic acid

Food ChemistryFood Bioactive CompoundBiochemistryMedicineNutraceutical IngredientOxidized Tannic AcidAntioxidant ActivitiesPharmacologyChlorogenic AcidOxidative Stress