| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7787590 | Carbohydrate Polymers | 2015 | 41 Pages |
Abstract
The interactions between cy-3-gluc and the biopolymers that have been selected in the present work resulted in a lower content of free polyphenol, reduced antioxidant properties as well as free β-lg. The impact of this effect was more relevant when pectin was used.
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Authors
Ana Oliveira, VÃctor M. Pizones Ruiz-Henestrosa, Mariana von Staszewski, Ana M.R. Pilosof, Manuela Pintado,