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Effect of pyrogallic acid (1,2,3-benzenetriol) polyphenol-protein covalent conjugation reaction degree on structure and antioxidant properties of pumpkin (Cucurbita sp.) seed protein isolate

Food ChemistryPyrogallic AcidPolyphenolicsEngineeringBiochemistrySeed Protein IsolateBiotechnologyAntioxidant PropertiesPhytochemistryPhytochemicalBiomolecular EngineeringOxidative Stress