Interactions of free and encapsulated hydroxycinnamic acids from green coffee with egg ovalbumin, whey and soy protein hydrolysates
Grażyna Budryn(Lodz University of Technology), Horacio Pérez‐Sánchez(Universidad Católica de Murcia), Donata Zaczyńska(Lodz University of Technology), Danuta Rachwał-Rosiak(Lodz University of Technology), Bartłomiej Palecz(University of Łódź), Helena den-Haan(Universidad Católica de Murcia), Jorge Peña‐García(Universidad Católica de Murcia), Sylwia Belica(University of Łódź)
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