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Effects of tea polyphenols on physicochemical and antioxidative properties of whey protein coating
Effects of tea polyphenols (TP) incorporation on physicochemical and antioxidative properties of whey protein isolate (WPI) coating were studied. Two WPI coating solutions were prepared by heating WPI solutions (pH 8, 90 °C) for 30 min and then TP was incorporated. TP addition could increase the neg...
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| Publicat a: | Food Sci Biotechnol |
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| Autors principals: | , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer Singapore
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7708602/ https://ncbi.nlm.nih.gov/pubmed/33282432 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-020-00824-5 |
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