Interactions of free and encapsulated hydroxycinnamic acids from green coffee with egg ovalbumin, whey and soy protein hydrolysates
Authors: Grażyna Budryn, Donata Zaczyńska, Bartłomiej Pałecz, Danuta Rachwał-Rosiak, Sylwia Belica, Helena den-Haan, Jorge Peña-García, Horacio Pérez-Sánchez
Published in: LWT - Food Science and Technology
Publication type: article
Subject areas: Agricultural and Biological Sciences
SJR best quartile: Q1