Complexation between soy peptides and...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2020 / 8

Complexation between soy peptides and epigallocatechin-3-gallate (EGCG): Formation mechanism and morphological characterization

Lan, Tian, Dong, Yabo, Zheng, Miao, Jiang, Lianzhou, Zhang, Yan, Sui, Xiaonan
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Journal:
LWT
DOI:
10.1016/j.lwt.2020.109990
Date:
August, 2020
File:
PDF, 933 KB
2020
Conversion to is in progress
Conversion to is failed