Comparison of microcalorimetry and haze formation to quantify the association of B-type procyanidins to poly-l-proline and bovine serum albumin

Published 2015 View Full Article

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Title
Comparison of microcalorimetry and haze formation to quantify the association of B-type procyanidins to poly-l-proline and bovine serum albumin
Authors
Keywords
Polyphenol, Protein, Affinity, Precipitate, ITC
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 63, Issue 1, Pages 376-382
Publisher
Elsevier BV
Online
2015-04-09
DOI
10.1016/j.lwt.2015.03.064

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