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30 积分 2026-03-27 加入
Thermal processing modulates the interaction between whey proteins with variable hydrolysis and polyphenols: Implications for structural and functional properties
3个月前
已完结
Interactions between proteins and phenolics: effects of food processing on the content and digestibility of phenolic compounds
3个月前
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Bioaccessibility and antioxidant capacity of epigallocatechin gallate interacting with mung bean protein: impact of protein structure
5个月前
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