Optimization of Maillard reaction with ribose for enhancing...

Food Chemistry 2015 / 06 Vol. 176

Optimization of Maillard reaction with ribose for enhancing anti-allergy effect of fish protein hydrolysates using response surface methodology

Yang, Sung-Yong, Kim, Se-Wook, Kim, Yoonsook, Lee, Sang-Hoon, Jeon, Hyeonjin, Lee, Kwang-Won
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
176
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2014.12.090
Date:
June, 2015
File:
PDF, 1.12 MB
english, 2015
Conversion to is in progress
Conversion to is failed