Wikidata

(Q83388049)

English

Contribution of sulfur-containing compounds to the colour-inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysates

scientific article published on 23 December 2010

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title
Contribution of sulfur-containing compounds to the colour-inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysates (English)
1 reference
stated in
Europe PubMed Central
PubMed publication ID
21302326
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:21302326%20AND%20SRC:MED&resulttype=core&format=json
retrieved
22 January 2020
author name string

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