Whey protein and phenolic compound complexation: Effects on antioxidant capacity before and after in vitro digestion
| Autor: | de Morais, Francielli P.R., Pessato, Tássia B., Rodrigues, Eliseu, Peixoto Mallmann, Luana, Mariutti, Lilian R.B., Netto, Flavia M. |
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| Zdroj: | In Food Research International July 2020 133 |
| Databáze: | ScienceDirect |
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