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Complexation of bovine lactoferrin with selected phenolic acids via noncovalent interactions: Binding mechanism and

Cuina Wang1, Yingcong Lu1, Boxue Xia1

  • 1Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin, 130062, China.

Journal of Dairy Science
|February 18, 2024
PubMed

Keywords:
caffeic acidchlorogenic acidgallic acidlactoferrinrosmarinic acid

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