Covalent modification by phenolic extract improves the structural properties and antioxidant activities of the protein isolate from Cinnamomum camphora seed kernel
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Title
Covalent modification by phenolic extract improves the structural properties and antioxidant activities of the protein isolate from Cinnamomum camphora seed kernel
Authors
Keywords
Protein isolate, Phenolic extract, Covalent modification, Structural property, Antioxidant activity
Journal
FOOD CHEMISTRY
Volume 352, Issue -, Pages 129377
Publisher
Elsevier BV
Online
2021-02-23
DOI
10.1016/j.foodchem.2021.129377
References
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