This research was supported by the National Natural Science Foundation of China(No.31771978);the Six Talent Peaks Project in Jiangsu Province(No.NY-095);the Innovation and Exploration Fund of State Key Laboratory of Food Science and Technology,Jiangnan University(No.SKLF-ZZB-202102);the Postgraduate Research&Practice Innovation Program of Jiangsu Province(No.KYCX21-2037).
The effect of thermally-induced interactions betweenβ-casein(β-CN)and phlorizin(Phl)on the antioxidant activity and bioavailability of Phl was investigated.Results demonstrated that Phl andβ-CN interacted mainly vi...
supported by the National Transgenic Project of China (2016ZX08010001-002);the National Natural Science Foundation of China (81471001);the Inner Mongolia Science and Technology Program, China (201502073);the National 863 Prgram of China (2009AA10Z111)
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