[Elsevier] Maillard reaction-based conjugation of Spirulina protein with maltodextrin using wet-heating route and characterisation of conjugates

Albums_Dumbledo Post time 2024-4-28 16:37:01 | Show all posts |Read mode
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journal£ºFood Chemistry

Authors£ºZijia Zhang; Greg Holden; Bo Wang; Benu Adhikari

Published date£º2023-4-

DOI£º10.1016/j.foodchem.2022.134931

PDF link£ºhttps://www.sciencedirect.com/sc ... 30881462202893X/pdf

Article link£ºhttp://dx.doi.org/10.1016/j.foodchem.2022.134931

Article Source£ºElsevier BV¡£


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Victor90 Post time 2024-4-28 16:37:02 | Show all posts

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