Your browser doesn't support javascript.
loading
Green tea polyphenols bind to soy proteins and decrease the activity of soybean trypsin inhibitors (STIs) in heated soymilk.
Ge, Ge; Zhao, Jinsong; Zheng, Jiabao; Zhou, Xuesong; Zhao, Mouming; Sun, Weizheng.
Afiliação
  • Ge G; School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China. fewzhsun@scut.edu.cn.
  • Zhao J; School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China. fewzhsun@scut.edu.cn.
  • Zheng J; School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China. fewzhsun@scut.edu.cn.
  • Zhou X; Guangzhou Honsea Industry Co., Ltd, Guangzhou, 510530, China.
  • Zhao M; School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China. fewzhsun@scut.edu.cn.
  • Sun W; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China.
Food Funct ; 13(12): 6726-6736, 2022 Jun 20.
Article em En | MEDLINE | ID: mdl-35661183
Assuntos
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Infecções Sexualmente Transmissíveis / Catequina Idioma: En Revista: Food Funct Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Infecções Sexualmente Transmissíveis / Catequina Idioma: En Revista: Food Funct Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China