Structure-affinity relationship of the interaction between phenolic acids and their derivatives and β-lactoglobulin

Simin Wu1, Yunyue Zhang2, Fazheng Ren2

  • 1Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Food Chemistry
|December 31, 2017
PubMed

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