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1 Ergebnisse
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Maillard reaction between high-intensity ultrasound pre-tre..:
Gao, Kun
;
Xu, Yixiang
;
Rao, Jiajia
.
Food Chemistry. 434 (2024) - p. 137486 , 2024
Link:
https://doi.org/10.1016/j.foodchem.2023.137486
RT Journal T1
Maillard reaction between high-intensity ultrasound pre-treated pea protein isolate and glucose: Impact of reaction time and pH on the conjugation process and the properties of conjugates
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2023.137486&Exemplar=1&LAN=DE A1 Gao, Kun A1 Xu, Yixiang A1 Rao, Jiajia A1 Chen, Bingcan PB Elsevier BV YR 2024 SN 0308-8146 JF Food Chemistry VO 434 SP 137486 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2023.137486 DO https://doi.org/10.1016/j.foodchem.2023.137486 SF ELIB - SuUB Bremen
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