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Covalent interaction of ovalbumin with proanthocyanidins improves its thermal stability and antioxidant and

Zenghong Xing1, Xiaoyun Fei1, Shuling Chen1

  • 1State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China.

Journal of the Science of Food and Agriculture
|September 13, 2024
PubMed
Abstract

Keywords:
covalent bindingfunctional propertiesovalbuminproanthocyanidins

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