多酚
乳清蛋白
化学
自然(考古学)
食品科学
生物化学
生物
古生物学
抗氧化剂
作者
Margaret Schneider,Débora Esposito,Mary Ann Lila,E. Allen Foegeding
出处
期刊:Food & Function
[The Royal Society of Chemistry]
日期:2016-01-01
卷期号:7 (3): 1306-1318
被引量:38
摘要
Whey proteins provide structure and nutritional properties in food, while berry juices are thought to have biological activity that can impart anti-inflammatory health effects.
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