Adding functionality to milk-based protein: Preparation, and physicochemical characterization of β-lactoglobulin-phenolic conjugates

Citation:
Abd El-Maksoud, A. A., I. H. Abd El-Ghany, H. E. El-Beltagi, S. Anankanbil, S. Banerijee, S. Petersene, B. Péreza, and Z. Guo, "Adding functionality to milk-based protein: Preparation, and physicochemical characterization of β-lactoglobulin-phenolic conjugates", Food Chemistry, vol. 241, issue 15, pp. 281-289, 2018.
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