Publication | Closed Access
Covalent modification of soy protein hydrolysates by EGCG: Improves the emulsifying and antioxidant properties
64
Citations
50
References
2022
Year
Food ChemistryBiochemistrySoy Protein HydrolysatesNatural SciencesFood AnalysisBiotechnologyCovalent ModificationAlternative Protein SourceProtein EngineeringFood EngineeringAntioxidant PropertiesBiomolecular EngineeringHealth Sciences
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