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Antioxidant capacity of maillard reaction products formed by a porcine plasma protein hydrolysate-sugar model system as related to chemical characteristics
Liu, Qian, Li, Jing, Kong, Baohua, Jia, Na, Li, PeijunVolume:
23
Language:
english
Journal:
Food Science and Biotechnology
DOI:
10.1007/s10068-014-0005-8
Date:
February, 2014
File:
PDF, 520 KB
english, 2014