Changes in physicochemical and antioxidant properties of egg white during the Maillard reaction induced by alkali - Concepedia

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Changes in physicochemical and antioxidant properties of egg white during the Maillard reaction induced by alkali

52

Citations

43

References

2021

Year

Ji'en Tan, Tiantian Liu, Yao Yao, Na Wu, Huaying Du, Mingsheng Xu, Mingfu Liao, Yan Zhao, Yonggang Tu

Food ChemistryBiochemistryFood QualityFood AnalysisFood ProcessingAntioxidant PropertiesMaillard ReactionHealth Sciences

References

	Year	Citations

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