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1 Ergebnisse
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Improvement of gel properties and digestibility of the wate..:
Xue, Hui
;
Zhang, Guowen
;
Han, Tianfeng
...
Food Chemistry. 372 (2022) - p. 131319 , 2022
Link:
https://doi.org/10.1016/j.foodchem.2021.131319
RT Journal T1
Improvement of gel properties and digestibility of the water-soluble polymer of tea polyphenol-egg white under thermal treatment
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2021.131319&Exemplar=1&LAN=DE A1 Xue, Hui A1 Zhang, Guowen A1 Han, Tianfeng A1 Li, Ruiling A1 Liu, Huilan A1 Gao, Binghong A1 Tu, Yonggang A1 Zhao, Yan PB Elsevier BV YR 2022 SN 0308-8146 JF Food Chemistry VO 372 SP 131319 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2021.131319 DO https://doi.org/10.1016/j.foodchem.2021.131319 SF ELIB - SuUB Bremen
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