Biological activities and physicochemical properties of Maillard reaction products in sugar–bovine casein peptide model systems
| contributor author | Zhanmei Jiang | |
| contributor author | Lizhe Wang | |
| contributor author | Wei Wu | |
| contributor author | Yu Wang | |
| date accessioned | 2020-03-14T09:36:57Z | |
| date available | 2020-03-14T09:36:57Z | |
| date issued | 2013 | |
| identifier other | Au4z_9UumlGTzLtiK1PrwPNP9n9e84r6rwzDKPyJEWsf11bHF3.pdf | |
| identifier uri | https://libsearch.um.ac.ir:443/fum/handle/fum/1608059?locale-attribute=fa&show=full | |
| format | general | |
| language | English | |
| title | Biological activities and physicochemical properties of Maillard reaction products in sugar–bovine casein peptide model systems | |
| type | Journal Paper | |
| contenttype | Fulltext | |
| contenttype | Fulltext | |
| identifier padid | 11643830 | |
| identifier doi | 10.1016/j.foodchem.2013.06.041 | |
| journal title | Food Chemistry | |
| coverage | Academic | |
| pages | 3837-3845 | |
| journal volume | 141 | |
| journal issue | 4 | |
| filesize | 630051 | |
| citations | 1 |