Whey protein and phenolic compound complexation: Effects on antioxidant capacity before and after in vitro digestion

Published 2020 View Full Article

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Title
Whey protein and phenolic compound complexation: Effects on antioxidant capacity before and after in vitro digestion
Authors
Keywords
Bioactivity, Simulated digestion, Mass spectrometry, Phenolic acids, Flavonoids, Protein-phenolic interaction
Journal
FOOD RESEARCH INTERNATIONAL
Volume 133, Issue -, Pages 109104
Publisher
Elsevier BV
Online
2020-02-17
DOI
10.1016/j.foodres.2020.109104

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