Structure and physiochemical characteristics of whey protein isolate conjugated with xylose through Maillard reaction at different degrees
10.1016/j.arabjc.2020.09.034
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| Main Authors: | , , , , , |
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| 格式: | Article |
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Elsevier B.V.
2021
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| 在線閱讀: | https://scholarbank.nus.edu.sg/handle/10635/199430 |
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| 機構: | National University of Singapore |