Maillard-Type Cross-Linked Soy Protein Hydrogels as Devices for the Release of Ionic Compounds: An In Vitro Study

标题
Maillard-Type Cross-Linked Soy Protein Hydrogels as Devices for the Release of Ionic Compounds: An In Vitro Study
作者
关键词
-
出版物
FOOD RESEARCH INTERNATIONAL
Volume 43, Issue 10, Pages 2349-2355
出版商
Elsevier BV
发表日期
2010-08-13
DOI
10.1016/j.foodres.2010.08.001

向作者/读者发起求助以获取更多资源

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now