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, (18): 45 -51 .  DOI: 10.13995/j.cnki.11-1802/ts.041741

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