Maillard reaction of oat β-glucan and the rheological property of its amino acid/peptide conjugates
| Autor: | Sun, Tao, Xu, Honglei, Zhang, Hui, Ding, Huihuang, Cui, Steve, Xie, Jing, Xue, Bin, Hua, Xinyi |
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| Zdroj: | In Food Hydrocolloids March 2018 76:30-34 |
| Databáze: | ScienceDirect |
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