Effects of thermal modification β-lactoglobulin on the stability and bioavailability of theaflavin-3,3′-digallate

ZHANG Hongli, ZHONG Shuping, JIANG Yuxin, WEI Fang, LUO Liyong, ZENG Liang

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (18) : 45-51.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (18) : 45-51. DOI: 10.13995/j.cnki.11-1802/ts.041741

Effects of thermal modification β-lactoglobulin on the stability and bioavailability of theaflavin-3,3′-digallate

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(18): 45-51 https://doi.org/10.13995/j.cnki.11-1802/ts.041741

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