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Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins
Slađana Žilić, Gül Akıllıoğlu, Arda Serpen, Miroljub Barać, Vural GökmenVolume:
49
Year:
2012
Language:
english
DOI:
10.1016/j.foodres.2012.06.031
File:
PDF, 315 KB
english, 2012