Maillard reaction between high-intensity ultrasound pre-treated pea protein isolate and glucose: Impact of reaction time and pH on the conjugation process and the properties of conjugates
| Autor: | Gao, Kun, Xu, Yixiang, Rao, Jiajia, Chen, Bingcan |
|---|---|
| Zdroj: | In Food Chemistry 15 February 2024 434 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect