Interaction between β-lactoglobulin and chlorogenic acid and its effect on antioxidant activity and thermal stability - Concepedia

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Interaction between β-lactoglobulin and chlorogenic acid and its effect on antioxidant activity and thermal stability

70

Citations

51

References

2021

Year

Xuejiao Qie, Wenpu Chen, Maomao Zeng, Zhaojun Wang, Jie Chen, H. Douglas Goff, Zhiyong He

Food Hydrocolloids

Food ChemistryBiochemistryAntioxidant ActivityChlorogenic AcidPolysaccharideThermal StabilityBiomolecular EngineeringOxidative Stress

References

	Year	Citations

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