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

标题
The influence of protein–flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 141, Issue 1, Pages 451-458
出版商
Elsevier BV
发表日期
2013-03-21
DOI
10.1016/j.foodchem.2013.03.048

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