Effects of processing conditions on hydrolysates of proteins from whole whey and formation of Maillard reaction products

Jesús Morales García, Fabio Herrera-Rocha, Andrés Suarez Cavajalino, Ricardo Duran Baron, Andrés Fernando González Barrios, Chibuike C. Udenigwe

科研成果: 期刊稿件文章同行评审

4 引用 (Scopus)

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Keyphrases

Food Science