Improvement of antioxidant activity of acid-precipitated soy proteins by conjugating to maltodextrin through maillard reaction.

Autor: Boostani, S.1 sareh@yahoo.com, Aminlari, M.2, Moosavi-nasab, M.3
Zdroj: Journal of Food Science & Technology (2008-8787). Spring2015, Vol. 13 Issue 53, p93-102. 10p.
Databáze: Academic Search Ultimate