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1 Ergebnisse
1
Characteristics and Functional Properties of Maillard React..:
Dai, Kexin
;
Wang, Jiangpeng
;
Luo, Yingting
...
Foods. 12 (2023) 15 - p. 2866 , 2023
Link:
https://doi.org/10.3390/foods12152866
RT Journal T1
Characteristics and Functional Properties of Maillard Reaction Products from α-Lactalbumin and Polydextrose
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_foods12152866&Exemplar=1&LAN=DE A1 Dai, Kexin A1 Wang, Jiangpeng A1 Luo, Yingting A1 Tu, Yaqi A1 Ren, Fazheng A1 Zhang, Hao PB MDPI AG YR 2023 SN 2304-8158 JF Foods VO 12 IS 15 SP 2866 LK http://dx.doi.org/https://doi.org/10.3390/foods12152866 DO https://doi.org/10.3390/foods12152866 SF ELIB - SuUB Bremen
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