In vitro phenolic bioaccessibility of coffee beverages with milk and soy subjected to thermal treatment and protein–phenolic interactions
Xuejiao Qie, Ya Cheng, Yao Chen, Maomao Zeng, Zhaojun Wang, Fang Qin, Jie Chen, Weiwei Li, Zhiyong He
Topics & Concepts
Food scienceSoy milkChemistrySoy proteinBioavailabilityIn vitroBiochemistryBiologyBioinformaticsCoffee research and impactsFood Chemistry and Fat AnalysisProteins in Food Systems