Evaluation of crossing-linking sites of egg white protein–polyphenol conjugates: Fabricated using a conventional and ultrasound-assisted free radical technique
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Title
Evaluation of crossing-linking sites of egg white protein–polyphenol conjugates: Fabricated using a conventional and ultrasound-assisted free radical technique
Authors
Keywords
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Journal
FOOD CHEMISTRY
Volume 386, Issue -, Pages 132606
Publisher
Elsevier BV
Online
2022-03-01
DOI
10.1016/j.foodchem.2022.132606
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