Modification of the Structural and Functional Characteristics of Mung Bean Globin Polyphenol Complexes: Exploration under Heat Treatment Conditions.

Foods · 2023 · PMC10252674 · PMID 37297336

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an increasing trendno p-value reported

With the addition of polyphenols, the solubility of the complex showed an increasing trend but decreased compared with that of mung bean globulin.

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