## Abstract **BACKGROUND:** The interactions between phenolic compounds and proteins can modify protein properties important in the food industry. To understand the effects of these interactions, the covalent interactions between caffeoylquinic acid (chlorogenic acid, CQA) oxidised by polyphenol ox
Covalent interactions between amino acid side chains and oxidation products of caffeoylquinic acid (chlorogenic acid)
✍ Scribed by Stéphanie VE Prigent; Alfons GJ Voragen; Feng Li; Antonie JWG Visser; Gerrit A van Koningsveld; Harry Gruppen
- Publisher
- John Wiley and Sons
- Year
- 2008
- Tongue
- English
- Weight
- 237 KB
- Volume
- 88
- Category
- Article
- ISSN
- 0022-5142
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