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pro vyhledávání: '"Luís Gustavo R. Fernandes"'
Autor:
Tássia B. Pessato, Francielli P.R. de Morais, Natália C. de Carvalho, Ana Carolina M. Figueira, Luís Gustavo R. Fernandes, Ricardo de L. Zollner, Flavia M. Netto
Publikováno v:
Journal of Functional Foods, Vol 51, Iss , Pp 121-129 (2018)
Structural changes and allergenicity of whey proteins (WPI) upon complexation with caffeic acid (CA) and (-)-epigallocatechin gallate (EGCG) at acidic and neutral pH conditions were investigated. WPI-phenolic compounds interactions were evidenced by
Externí odkaz:
https://doaj.org/article/aa32ac758b594102a289ec52388cb7d0