Publication | Closed Access
Taste improvement of Maillard reaction intermediates derived from enzymatic hydrolysates of pea protein
95
Citations
35
References
2020
Year
Food ChemistryPea ProteinMaillard Reaction IntermediatesHealth SciencesBiochemistryNatural SciencesBiotechnologyAlternative Protein SourceProtein EngineeringFood ProcessingFood QualityBiomolecular EngineeringTaste Improvement
| Year | Citations | |
|---|---|---|
Page 1
Page 1