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Effects of protein characteristics on three methods for determination of total phenolic content in food systems

Published Online: 2025-12-12

Published Print: 2026-03

Authors

Ma, Qiu-Yue

Xu, Qian-Da

Chen, Nan

Zeng, Wei-Cai https://orcid.org/0000-0002-5819-4333
Funding

Funding for this research was provided by:

Sichuan Science and Technology Program (2025YFHZ0114)

Fundamental Research Funds for the Central Universities of China (24H1501, 25H0127)

National Natural Science Foundation of China (31801548)
License Information

Text and Data Mining valid from 2025-12-12

Version of Record valid from 2025-12-12
More Information

Article History

Received: 9 April 2025

Accepted: 26 November 2025

First Online: 12 December 2025

Declarations

:

: The authors declare that there are no conflicts of interest.

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