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Showing 1 to 1 of 1 for “"Kaffeeproteine"”.
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Interactions of food proteins with plant phenolics – modulation of structural, techno- and bio-functional properties of proteins
The phenolic compounds as food components represent the largest group of secondary metabolites in plant foods. The phenolic compounds, e.g. chlorogenic acid (CQA), are susceptible to oxidation by enzymes specially, polyphenol oxidase (PPO) and at alkaline conditions. Both enzymatic and …