Antioxidant activity and sensory characteristics of Maillard reaction products derived from different peptide fractions of soybean meal hydrolysate

出版年份 2018 全文链接

标题

作者

关键词

出版物

FOOD CHEMISTRY

Volume 243, Issue -, Pages 249-257

出版商

Elsevier BV

发表日期

2017-09-29

DOI

10.1016/j.foodchem.2017.09.139

向作者/读者发起求助以获取更多资源

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

FOOD CHEMISTRY

向作者/读者发起求助以获取更多资源

Protocol

Reagent

Reprint

Find Funding. Review Successful Grants.

Publish scientific posters with Peeref