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Physicochemical and functional property of the Maillard reaction products of soy protein isolate with L-arabinose/D-galactose.
Zhang, Qiyun; Dou, Lanxing; Sun, Tao; Li, Xiaohui; Xue, Bin; Xie, Jing; Bian, Xiaojun; Shao, Zehuai; Gan, Jianhong.
Afiliación
  • Zhang Q; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
  • Dou L; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
  • Sun T; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
  • Li X; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
  • Xue B; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
  • Xie J; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
  • Bian X; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
  • Shao Z; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
  • Gan J; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
J Sci Food Agric ; 103(14): 7040-7049, 2023 Nov.
Article en En | MEDLINE | ID: mdl-37318938
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Proteínas de Soja / Galactosa Idioma: En Revista: J Sci Food Agric Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Proteínas de Soja / Galactosa Idioma: En Revista: J Sci Food Agric Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido