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Recent advances in phenolic–protein conjugates: synthesis, characterization, biological activities and potential applications
Proteins and phenolic compounds are two types of food ingredients with distinct functionalities. In the past decade, many attempts have been made to conjugate phenolic compounds with proteins through covalent linkages. Four types of conjugation reactions including alkaline, free radical mediated gra...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Royal Society of Chemistry
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9074773/ https://www.ncbi.nlm.nih.gov/pubmed/35528080 http://dx.doi.org/10.1039/c9ra07808h |