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Sensory Characteristics and Antioxidant Activities of Maillard Reaction Products from Soy Protein Hydrolysates with Different Molecular Weight Distribution

Food ChemistryNutritionBiochemistrySoy ProteinFood AnalysisMaillard Reaction ProductsAlternative Protein SourceAntioxidant ActivitiesFood ComponentFood QualityBiomolecular EngineeringHealth Sciences