Antioxidant capacity of maillard reaction products formed by a porcine plasma protein hydrolysate-sugar model system as related to chemical characteristics

✍ Scribed by Liu, Qian; Li, Jing; Kong, Baohua; Jia, Na; Li, Peijun

• Book ID: 121542512
• Publisher: The Korean Society of Food Science and Technology
• Year: 2013
• Tongue: English
• Weight: 520 KB
• Volume: 23
• Category: Article
• ISSN: 1226-7708
• DOI: 10.1007/s10068-014-0005-8