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Effects of the non-covalent interactions between polyphenols and proteins on the formations of the heterocyclic amines in dry heated soybean protein isolate

Yang Chen, Jun Xi

2021Food Chemistry47 citationsDOI

Topics & Concepts

PolyphenolChemistryCovalent bondSteric effectsCurcuminFood scienceBiochemistryOrganic chemistryAntioxidantMeat and Animal Product QualityProteins in Food SystemsPolyamine Metabolism and Applications
Effects of the non-covalent interactions between polyphenols and proteins on the formations of the heterocyclic amines in dry heated soybean protein isolate | Litcius