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Walnut antioxidant peptides and phenolic compounds (POHs) commonly coexist in walnut protein hydrolysates (WPHs). However, the peptide–phenolic interaction and its effects on antioxidant activities of WPHs remain unknown. Fluorescence and dynamic light scattering were used to study the peptide–phenolic interaction in WPH‐POH mixtures (W‐P) with different POH/WPH ratios; antioxidant abilities of POH...
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