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Transglutaminase cross-linking effect on sensory characteristics and antioxidant activities of Maillard reaction products from soybean protein hydrolysates

Food ChemistryNutritionEngineeringBiochemistryFood AnalysisBiotechnologyMaillard Reaction ProductsAlternative Protein SourceFood ComponentTransglutaminase Cross-linking EffectBiomolecular EngineeringSoybean Protein Hydrolysates