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Investigation into the Maillard reaction between ɛ-polylysine and dextran in subcritical water and evaluation of the functional properties of the conjugates

Food ChemistryFunctional PropertiesEngineeringFunctional PropertyPolymer ScienceSubcritical WaterPolysaccharideFood ProcessingChemistryMaillard ReactionPolymer ChemistryBiomolecular EngineeringHealth Sciences