Article Versions Notes

Dumitrașcu L, Brumă M, Turturică M, Enachi E, Cantaragiu Ceoromila AM, Aprodu I. Ultrasound-Assisted Maillard Conjugation of Yeast Protein Hydrolysate with Polysaccharides for Encapsulating the Anthocyanins from Aronia. Antioxidants. 2024; 13(5):570. https://doi.org/10.3390/antiox13050570

Dumitrașcu, Loredana, Mihaela Brumă (Călin), Mihaela Turturică, Elena Enachi, Alina Mihaela Cantaragiu Ceoromila, and Iuliana Aprodu. 2024. "Ultrasound-Assisted Maillard Conjugation of Yeast Protein Hydrolysate with Polysaccharides for Encapsulating the Anthocyanins from Aronia" Antioxidants 13, no. 5: 570. https://doi.org/10.3390/antiox13050570

Dumitrașcu, L., Brumă, M., Turturică, M., Enachi, E., Cantaragiu Ceoromila, A. M., & Aprodu, I. (2024). Ultrasound-Assisted Maillard Conjugation of Yeast Protein Hydrolysate with Polysaccharides for Encapsulating the Anthocyanins from Aronia. Antioxidants, 13(5), 570. https://doi.org/10.3390/antiox13050570