Study on Volatile Compounds Formed from the Thermal Interaction of Hydrolyzed Vegetable Proteins with Reducing Sugars

Overview

Journal Food Sci Biotechnol

Specialty Biotechnology

Date 2023 Feb 13

PMID 36778086

Authors

Hyunsu Cho

Min Kyung Park

Young-Suk Kim

Affiliations

Soon will be listed here.

Abstract

Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-022-01194-w.

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