Your browser doesn't support javascript.
loading
Physicochemical and functional property of the Maillard reaction products of soy protein isolate with L-arabinose/D-galactose.
Zhang, Qiyun; Dou, Lanxing; Sun, Tao; Li, Xiaohui; Xue, Bin; Xie, Jing; Bian, Xiaojun; Shao, Zehuai; Gan, Jianhong.
Afiliação
  • Zhang Q; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
  • Dou L; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
  • Sun T; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
  • Li X; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
  • Xue B; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
  • Xie J; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
  • Bian X; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
  • Shao Z; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
  • Gan J; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
J Sci Food Agric ; 103(14): 7040-7049, 2023 Nov.
Article em En | MEDLINE | ID: mdl-37318938

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Proteínas de Soja / Galactose Idioma: En Revista: J Sci Food Agric Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China País de publicação: Reino Unido

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Proteínas de Soja / Galactose Idioma: En Revista: J Sci Food Agric Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China País de publicação: Reino Unido