Effect of Catechin on Yolk Immunoglobulin Structure and Properties: A Polyphenol-Protein Interaction Approach.

Foods · 2023 · PMC9914673 · PMID 36765991

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an increasing trendno p-value reported

As can be seen from Figure 7 , with the increase of IgY concentration, its free radical scavenging ability shows an increasing trend.

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