ArticleFoods (Basel, Switzerland)2025

From By-Products to Promising Bifunctional Food Ingredients: Physicochemical Characterization and Antioxidant and Emulsifying Improvement Evaluation Based on the Synergy of Phenolic Acids, Flavonoids and Tannins with Bovine Liver Hydrolysates.

Yufeng Duan et al.PubMed ↗Full text ↗Publisher ↗

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