Characterization of antioxidant activity and volatile compounds of Maillard reaction products derived from different peptide fractions of peanut hydrolysate
- 31 December 2011
- journal article
- Published by Elsevier BV in Food Research International
- Vol. 44 (10), 3250-3258
- https://doi.org/10.1016/j.foodres.2011.09.009
Abstract
No abstract availableKeywords
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