Covalent modification of food proteins by plant-based ingredients (polyphenols and organosulphur compounds): A commonplace reaction with novel utilization potential
| Autor: | Keppler, Julia K., Schwarz, Karin, van der Goot, Atze Jan |
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| Zdroj: | In Trends in Food Science & Technology July 2020 101:38-49 |
| Databáze: | ScienceDirect |
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