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Covalent modification of flaxseed protein isolate by phenolic compounds and the structure and functional properties

Loc Bao Pham1, Bo Wang2, Bogdan Zisu3

  • 1School of Science, RMIT University, Melbourne, Vic 3028, Australia.

Food Chemistry
|June 2, 2019
PubMed

Keywords:
AntioxidantCovalent bondingCrosslinkingFlaxseed proteinHydroxytyrosolPhenolic compounds

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