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1 Ergebnisse
1
Color and flavor of flaxseed protein hydrolysates Maillard ..:
Wei, Chao-Kun
;
Ni, Zhi-Jing
;
Thakur, Kiran
...
International Journal of Food Properties. 22 (2019) 1 - p. 84-99 , 2019
Link:
https://doi.org/10.1080/10942912.2019.1573830
RT Journal T1
Color and flavor of flaxseed protein hydrolysates Maillard reaction products: effect of cysteine, initial pH, and thermal treatment
UL https://suche.suub.uni-bremen.de/peid=cr-10.1080_10942912.2019.1573830&Exemplar=1&LAN=DE A1 Wei, Chao-Kun A1 Ni, Zhi-Jing A1 Thakur, Kiran A1 Liao, Ai-Mei A1 Huang, Ji-Hong A1 Wei, Zhao-Jun PB Informa UK Limited YR 2019 SN 1094-2912 SN 1532-2386 JF International Journal of Food Properties VO 22 IS 1 SP 84 OP 99 LK http://dx.doi.org/https://doi.org/10.1080/10942912.2019.1573830 DO https://doi.org/10.1080/10942912.2019.1573830 SF ELIB - SuUB Bremen
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