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 |
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Zdroj: | Journal of Food Science & Technology (2008-8787). Spring2015, Vol. 13 Issue 53, p93-102. 10p. |
Databáze: | Academic Search Ultimate |
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