Effects of tea polyphenols on physicochemical and antioxidative properties of whey protein coating
Crossref DOI link: https://doi.org/10.1007/s10068-020-00824-5
Published Online: 2020-09-16
Published Print: 2020-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ming, Yao
Chen, Lu
Khan, Abbas
Wang, Hao
Wang, Cuina http://orcid.org/0000-0002-7528-2458
Funding for this research was provided by:
Fundamental Research Funds for the Central Universities
Text and Data Mining valid from 2020-09-16
Version of Record valid from 2020-09-16
Article History
Received: 16 March 2020
Revised: 25 July 2020
Accepted: 3 September 2020
First Online: 16 September 2020