Protein-Chlorogenic Acid Interactions: Mechanisms, Characteristics, and Potential Food Applications
The interactions between proteins and chlorogenic acid (CGA) have gained significant attention in recent years, not only as a promising approach to modify the structural and techno-functional properties of proteins but also to enhance their bioactive potential in food systems. These interactions can...
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| Main Authors: | , , , |
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| Format: | Book |
| Published: |
MDPI AG,
2024-06-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |