Interactions of free and encapsulated hydroxycinnamic acids from green coffee with egg ovalbumin, whey and soy protein hydrolysates
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| Description | article by Grażyna Budryn et al published January 2016 in Lebensmittel-Wissenschaft & Technologie |
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author: Bartlomiej Palecz Sylwia Belica-Pacha Grażyna Budryn |
| Publication date | January 2016 |
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