Techno-functional and antioxidant properties of chickpea proteins interacted with green tea phenolics–exploring benefits for gel and emulsion-based vegan foods
作者
Pelin Barış Kavur,Damla Öykü Şahin,Elif Çavdaroğlu,Miray Büyük,Gamze Çakıtlı,Fatmagül Hamzaoğlu,Meltem Türkyılmaz,Ahmet Yemenicioğlu