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1 Ergebnisse
1
Characteristics and antioxidant activity of Maillard reacti..:
Qingyu Wang
;
Jiayang Li
;
Yaqi Tu
...
https://www.frontiersin.org/articles/10.3389/fnut.2023.1282485/full. , 2023
Link:
https://doi.org/10.3389/fnut.2023.1282485
RT Journal T1 <Title>Characteristics and antioxidant activity of Maillard reaction products from β-lactoglobulin and isomaltooligosaccharide</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:61e2c0f534514b528916908da7bd879a&Exemplar=1&LAN=DE A1 Qingyu Wang A1 Jiayang Li A1 Yaqi Tu A1 Jianping Cai A1 Fazheng Ren A1 Hao Zhang PB Frontiers Media S.A. YR 2023 K1 Maillard reaction products K1 antioxidant activity K1 β-lactoglobulin K1 isomaltooligosaccharide K1 dairy protein K1 Nutrition. Foods and food supply K1 TX341-641 JF https://www.frontiersin.org/articles/10.3389/fnut.2023.1282485/full LK http://dx.doi.org/https://doi.org/10.3389/fnut.2023.1282485 DO https://doi.org/10.3389/fnut.2023.1282485 SF ELIB - SuUB Bremen
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