Effect of preheating treatment on interaction of pine nut kernel protein with epigallocatechin gallate and its complex structure and functional characteristics

ZHANG Ranran, WANG Jiarong, YOU Yuanhui, ZHAO Yuhong

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (24) : 261-271.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (24) : 261-271. DOI: 10.13995/j.cnki.11-1802/ts.038439

Effect of preheating treatment on interaction of pine nut kernel protein with epigallocatechin gallate and its complex structure and functional characteristics

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(24): 261-271 https://doi.org/10.13995/j.cnki.11-1802/ts.038439

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