Effect of non-covalently bound polyphenols on the structural and functional properties of wheat germ protein

已完结 10 由 MMBA 发布于 2026/4/25 21:39:42

DOI:10.1016/j.foodhyd.2023.109534
作者：Jie Liu ,?Yiman Zhang ,?Jiayuan Liu ,?Huijuan Zhang ,?Lingxiao Gong ,?Zhaofeng Li ,?Hongzhi Liu ,?Ziyuan Wang
文献类型：期刊论文
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Elsevier

Abstract：This study investigated the effects of epigallocatechin-3-gallate (EGCG), chlorogenic acid (CA), piceatannol (PIC) and ferulic acid (FA) on the conformational and functional properties of wh

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