Structure–affinity relationship of the interaction between phenolic acids and their derivatives and β-lactoglobulin and effect on antioxidant activity

Simin Wu(China Agricultural University), Hao Zhang(Beijing Advanced Sciences and Innovation Center), Yinghui Qin(China Agricultural University), Jiaxin Liu(University of Illinois Urbana-Champaign), Qingyu Wang(China Agricultural University), Yunyue Zhang(China Agricultural University), Jingwen Liu(Hefei University of Technology), Fazheng Ren(China Agricultural University)
Food Chemistry
November 5, 2017
Cited by 75


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