Structural and functional characterisation of Maillard reaction products from casein-acid hydrolysate-sugars model system using multi-spectroscopic approach
出版年份 2023 全文链接
标题
Structural and functional characterisation of Maillard reaction products from casein-acid hydrolysate-sugars model system using multi-spectroscopic approach
作者
关键词
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出版物
INTERNATIONAL DAIRY JOURNAL
Volume -, Issue -, Pages 105838
出版商
Elsevier BV
发表日期
2023-11-03
DOI
10.1016/j.idairyj.2023.105838
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