Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system

标题
Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system
作者
关键词
-
出版物
FOOD RESEARCH INTERNATIONAL
Volume 54, Issue 2, Pages 1437-1447
出版商
Elsevier BV
发表日期
2013-09-26
DOI
10.1016/j.foodres.2013.09.034

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