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Thierig, Marcus
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1

Formation of Protein-Bound Maillard Reaction Products durin..:

Thierig, Marcus ; Siegel, Eva ; Henle, Thomas
Journal of Agricultural and Food Chemistry.  71 (2023)  41 - p. 15261-15269 , 2023
Link: https://doi.org/10.1021/..
 
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2

3-Phenyllactic Acid and Polyphenols Are Substances Enhancin..:

Thierig, Marcus ; Raupbach, Jana ; Wolf, Diana...
Foods.  12 (2023)  5 - p. 1098 , 2023
Link: https://doi.org/10.3390/..
 
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3

3-Phenyllactic Acid and Polyphenols Are Substances Enhancin..:

Marcus Thierig ; Jana Raupbach ; Diana Wolf...
Food Physics and (Bio)Chemistry.  , 2023
Link: https://doi.org/10.3390/..
 
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4

3-Phenyllactic Acid and Polyphenols Are Substances Enhancin..:

Marcus Thierig ; Jana Raupbach ; Diana Wolf...
https://www.mdpi.com/2304-8158/12/5/1098.  , 2023
Link: https://doi.org/10.3390/..
 
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