Covalent modification of food proteins by plant-based ingredients (polyphenols and organosulphur compounds): A commonplace reaction with novel utilization potential

Publication date: Available online 23 April 2020Source: Trends in Food Science & TechnologyAuthor(s): Julia K. Keppler, Karin Schwarz, Atze Jan van der Goot

Source: Trends in Food Science and Technology - April 24, 2020 Category: Food Science Source Type: research