Physicochemical and antioxidant properties of Maillard reaction products formed by heating whey protein isolate and reducing sugars
Article first published online: 19 DEC 2013
© 2013 Society of Dairy Technology
International Journal of Dairy Technology
Volume 67, Issue 2, pages 220–228, May 2014
How to Cite
Liu, Q., Li, J., Kong, B., Li, P. and Xia, X. (2014), Physicochemical and antioxidant properties of Maillard reaction products formed by heating whey protein isolate and reducing sugars. International Journal of Dairy Technology, 67: 220–228. doi: 10.1111/1471-0307.12110
- Issue published online: 8 APR 2014
- Article first published online: 19 DEC 2013
- Heilongjiang Educational Committee. Grant Number: 1253G007
- Doctoral Program of Higher Education of China. Grant Number: 20122325120018
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