Changes of properties of food proteins after interaction with free and β-cyclodextrin encapsulated hydroxycinnamic acids
Authors: Grażyna Budryn, Donata Zaczyńska, Danuta Rachwał-Rosiak, Joanna Oracz
Published in: European Food Research and Technology
Publication type: article
Subject areas: Agricultural and Biological Sciences; Biochemistry, Genetics and Molecular Biology; Chemistry; Engineering
SJR best quartile: Q1