Lv1
20 积分 2025-01-04 加入
Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review
1天前
待确认
Sensory Characteristics and Antioxidant Activities of Maillard Reaction Products from Soy Protein Hydrolysates with Different Molecular Weight Distribution
1天前
已完结
Structure and antioxidant activity of whey protein isolate conjugated with glucose via the Maillard reaction under dry-heating conditions
2天前
已完结
皖公网安备34019202002308
