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Effect of ultrasound-assisted Maillard reaction on functional properties and flavor characteristics of Oyster protein enzymatic hydrolysates |
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Titel: |
Effect of ultrasound-assisted Maillard reaction on functional properties and flavor characteristics of Oyster protein enzymatic hydrolysates |
Auteur: |
Zhao, Zilong Wang, Wenduo Chen, Jin Chen, Jianxu Deng, Jinying Wu, Guixian Zhou, Chunxia Jiang, Guili Guan, Jingjing Luo, Donghui |
Verschenen in: |
Ultrasonics sonochemistry |
Paginering: |
Jaargang 111 () nr. C pagina's p. |
Jaar: |
2024 |
Inhoud: |
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Uitgever: |
Published by Elsevier B.V. |
Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
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