The influence of protein–flavonoid interactions on protein...

Food Chemistry 2013 / 11 Vol. 141; Iss. 1

The influence of protein–flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin

Świeca, Michał, Gawlik-Dziki, Urszula, Dziki, Dariusz, Baraniak, Barbara, Czyż, Jarosław
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Volume:
141
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2013.03.048
Date:
November, 2013
File:
PDF, 449 KB
english, 2013
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