Interactions between globular proteins and procyanidins of different degrees of polymerization

Journal of Dairy Science

Volumn 92, Issue 12, 2009, Pages 5843-5853

  Prigent, S V E ^a   Voragen, A G J ^a   van Koningsveld, G A ^a   Baron, A ^b   Renard, C M G C ^c   Gruppen, H ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b CEMAGREF   (France)

^c UNIVERSITY OF AVIGNON   (France)

Author keywords

Isothermal titration calorimetry; Polyphenol; Proanthocyanidin; Protein

Indexed keywords

THEOBROMA CACAO;

EID: 70749122929     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2009-2261     Document Type: Article

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