लोड हो रहा है...
Protein–Phenolic Interactions as a Factor Affecting the Physicochemical Properties of White Bean Proteins
This study was conducted with an aim to determine the interactions of pure phenolic compounds (gallic acid, ferulic acid, chlorogenic acid, quercetin, apigenin, and catechin) and phenolics from plant extracts (green tea and green coffee) with protein fractions of white bean (albumins and globulins)....
में बचाया:
| में प्रकाशित: | Molecules |
|---|---|
| मुख्य लेखकों: | , , , |
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
MDPI
2019
|
| विषय: | |
| ऑनलाइन पहुंच: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6384846/ https://ncbi.nlm.nih.gov/pubmed/30678067 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules24030408 |
| टैग : |
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