Effects of ultrafiltration and hydrolysis on antioxidant activities of Maillard reaction products derived from whey protein isolate and galactose

Published 2019 View Full Article

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Title
Effects of ultrafiltration and hydrolysis on antioxidant activities of Maillard reaction products derived from whey protein isolate and galactose
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 113, Issue -, Pages 108313
Publisher
Elsevier BV
Online
2019-06-27
DOI
10.1016/j.lwt.2019.108313

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