The influence of protein–flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin

Published 2013 View Full Article

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Title
The influence of protein–flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 141, Issue 1, Pages 451-458
Publisher
Elsevier BV
Online
2013-03-21
DOI
10.1016/j.foodchem.2013.03.048

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