Changes in properties of food proteins after interaction with free and β-cyclodextrin encapsulated hydroxycinnamic acids
Crossref DOI link: https://doi.org/10.1007/s00217-015-2419-9
Published Online: 2015-02-03
Published Print: 2015-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Budryn, Grażyna
Zaczyńska, Donata
Rachwał-Rosiak, Danuta
Oracz, Joanna
License valid from 2015-02-03