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. 2020 Jun 4;9(6):744. doi: 10.3390/foods9060744

Table 2.

The thermodynamic parameters for the association between heat-treated LF and FA.

T (K) ΔHo (J·mol−1) ΔSo (J·mol−1K−1) ΔGo (J·mol−1) R a
298 15.29 ± 1.25 a 0.47 ± 0.04 −124.77 ± 21.03 0.97
353 −150.62 ± 11.32
373 −160.02 ± 16.98

a–standard errors.