Antioxidative capacity and binding affinity of the complex of green tea catechin and beta-lactoglobulin glycated by the Maillard reaction

Published 2017 View Full Article

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Title
Antioxidative capacity and binding affinity of the complex of green tea catechin and beta-lactoglobulin glycated by the Maillard reaction
Authors
Keywords
Beta-lactoglobulin, Epigallocatechin-3-gallate, Glycation, Maillard reaction, Protein polyphenol interactions, Tea
Journal
FOOD CHEMISTRY
Volume 232, Issue -, Pages 744-752
Publisher
Elsevier BV
Online
2017-04-14
DOI
10.1016/j.foodchem.2017.04.074

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