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Yufang Wang
Yufang Wang
East China University of Science and Technology
Hydrophobic effect
Quercetin
Antioxidant
Hydrogen bond
Soy protein
1
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65
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Binding, stability, and antioxidant activity of quercetin with soy protein isolate particles.
2015
Food Chemistry
Yufang Wang
Xiaoyong Wang
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Citations (65)
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