Effect of inclusion of chlorogenic acids from green coffee bean in β-cyclodextrin on their interactions with whey, egg white and soy proteins
Authors: Grażyna Budryn, Bartłomiej Pałecz, Danuta Rachwał-Rosiak, Joanna Oracz, Donata Zaczyńska Sylwia Belica, Inmaculada Navarro-González, Josefina María Vegara Meseguer, Horacio Pérez-Sánchez
Published in: Food Chemistry
Publication type: article
Subject areas: Agricultural and Biological Sciences; Chemistry; Medicine
SJR best quartile: Q1