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Effects of protein characteristics on three methods for determination of total phenolic content in food systems
9小时前
待确认
Quantification of total phenols in bio-oil using the Folin–Ciocalteu method
9小时前
已完结
Preparation of quinoa protein and its structural, physicochemical, and functional properties: the improving effect of high-hydrostatic-pressure pretreatment
1个月前
已完结
Ultrasound enhanced the conjugation of epigallocatechin gallate on whey protein isolate and its influence on the emulsifying property and allergenicity
7个月前
已完结
Ultrasound-induced modifications in structure, antioxidant activity and functionality of whey protein isolate-propolis polyphenol conjugates
1年前
已完结
Ultrasound-assisted free radical modification: structural and functional characteristics of granular/fibrillar mung bean globulin-vitexin conjugates
1年前
已完结
Reversed-Phase HPLC Characterization and Quantification and Antioxidant Capacity of the Phenolic Acids and Flavonoids Extracted From Eight Varieties of Sorghum Grown in Austria
1年前
已完结
Quantitative determination of galacturonic acid in pectin and pectin products by combined pectinase hydrolysis and HPLC determination
1年前
已完结
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