TY - JOUR
T1 - Effects of processing conditions on hydrolysates of proteins from whole whey and formation of Maillard reaction products
AU - Morales García, Jesús
AU - Herrera-Rocha, Fabio
AU - Cavajalino, Andrés Suarez
AU - Duran Baron, Ricardo
AU - González Barrios, Andrés Fernando
AU - Udenigwe, Chibuike C.
N1 - Funding Information:
This work was supported and funded by the Gobernación del Cesar‐Departamento Administrativo de Ciencia y Tecnología of Colombia (Colciencias) through PhD scholarship program of Science, Technology, and Innovation for Higher Education (Announcement 736/2015), the Natural Sciences and Engineering Research Council of Canada (NSERC), and the Chemical and Food Engineering Department of the Universidad de los Andes.
Funding Information:
This work was supported and funded by the Gobernaci?n del Cesar-Departamento Administrativo de Ciencia y Tecnolog?a of Colombia (Colciencias) through PhD scholarship program of Science, Technology, and Innovation for Higher Education (Announcement 736/2015), the Natural Sciences and Engineering Research Council of Canada (NSERC), and the Chemical and Food Engineering Department of the Universidad de los Andes.
Publisher Copyright:
© 2021 Wiley Periodicals LLC.
PY - 2021/9
Y1 - 2021/9
UR - http://www.scopus.com/inward/record.url?scp=85110451947&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85110451947&partnerID=8YFLogxK
U2 - 10.1111/jfpp.15469
DO - 10.1111/jfpp.15469
M3 - Article
AN - SCOPUS:85110451947
SN - 0145-8892
VL - 45
JO - Journal of Food Processing and Preservation
JF - Journal of Food Processing and Preservation
IS - 9
M1 - e15469
ER -