Φορτώνει......
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...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Food Sci Biotechnol |
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| Κύριοι συγγραφείς: | , , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Springer Singapore
2020
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| Θέματα: | |
| Διαθέσιμο Online: | 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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