Changes in structural and functional properties of globulin–polyphenol complexes in mung beans: exploration under different interaction ratios and heat treatment conditions
Year: 2021
Type: article
DOI: 10.1111/ijfs.15180
Authors: Shu Zhang, Ya‐Nan Sheng, Yu‐Chao Feng, Jing‐Jing Diao, Chang‐Yuan Wang, Dong‐Jie Zhang
Institution: Heilongjiang Bayi Agricultural University
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W3172012213