Transglutaminase cross-linking effect on sensory...

Food Chemistry 2013 / 01 Vol. 136; Iss. 1

Transglutaminase cross-linking effect on sensory characteristics and antioxidant activities of Maillard reaction products from soybean protein hydrolysates

Song, Na, Tan, Chen, Huang, Meigui, Liu, Ping, Eric, Karangwa, Zhang, Xiaoming, Xia, Shuqin, Jia, Chengsheng
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Volume:
136
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2012.07.100
Date:
January, 2013
File:
PDF, 278 KB
english, 2013
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