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      Interaction of whey protein with polyphenols from salal fruits (Gaultheria shallon) and the effects on protein structure and hydrolysis pattern by Flavourzyme®

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      Ni_etal_FoodSciTech_interaction_of_whey_AAM.pdf (369.0Kb)
      Publication date
      03/2020
      Author
      Ni, He
      Hayes, Helen
      Stead, David
      Liu, Guang
      Yang, Huaijie
      Li, Haihang
      Raikos, Vassilios
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      Citation
      Ni , H , Hayes , H , Stead , D , Liu , G , Yang , H , Li , H & Raikos , V 2020 , ' Interaction of whey protein with polyphenols from salal fruits ( Gaultheria shallon ) and the effects on protein structure and hydrolysis pattern by Flavourzyme® ' , International Journal of Food Science and Technology , vol. 55 , no. 3 , pp. 1281-1288 . https://doi.org/10.1111/ijfs.14394
      URI
      https://hdl.handle.net/2164/15266
      DOI
      https://doi.org/10.1111/ijfs.14394
      Rights
      This is the peer reviewed version of the following article: Ni, H., Hayes, H., Stead, D., Liu, G., Yang, H., Li, H. and Raikos, V. (2020), Interaction of whey protein with polyphenols from salal fruits (Gaultheria shallon) and the effects on protein structure and hydrolysis pattern by Flavourzyme®. Int J Food Sci Technol, 55: 1281-1288., which has been published in final form at https://doi.org/10.1111/ijfs.14394. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions.
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