Binding of olive oil phenolics to food proteins

Journal of the Science of Food and Agriculture

Volumn 85, Issue 3, 2005, Pages 354-362

  Pripp, Are Hugo ^a,b   Vreeker, Rob ^a   Van Duynhoven, John ^a  

^a UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

^b Department of Food Science ^*  (Norway)

Author keywords

Binding constant; Bitterness; Olive oil phenolics; Polyphenol; Protein binding

Indexed keywords

BOVINAE;

EID: 13444259965     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1992     Document Type: Article

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