Interaction of lentil protein and onion skin phenolics: Effects on functional properties of proteins and in vitro gastrointestinal digestibility
Deniz Günal‐Köroğlu, Semra Turan, Esra Çapanoğlu
Topics & Concepts
ChemistryFood scienceEmulsionAntioxidantProtocatechuic acidIn vitroQuercetinDigestion (alchemy)Phenolic acidBiochemistryChromatographyProteins in Food SystemsPhytochemicals and Antioxidant ActivitiesMeat and Animal Product Quality