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Effect of Green Coffee Polyphenols on Properties of Protein Hydrolysates in Model Systems
Effect of Green Coffee Polyphenols on Properties of Protein Hydrolysates in Model Systems
2016
Grażyna Budryn
Donata Zaczyńska
Danuta Rachwał-Rosiak
Keywords:
Food science
Biochemistry
Hydrolysate
Chemistry
Polyphenol
protein hydrolysates
green coffee
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