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Characteristics and antioxidant activity of water-soluble Maillard reaction products from interactions in a whey protein isolate and sugars system

Food ChemistryWhey Protein IsolateSugars SystemEngineeringBiochemistryFood AnalysisGlycobiologyBiotechnologyAntioxidant ActivityAlternative Protein SourceFood ProcessingFood QualityBiomolecular EngineeringHealth Sciences