Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application
Kutzli, I.; Weiss, J.; Gibis, M. Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application. Foods 2021, 10, 376. https://doi.org/10.3390/foods10020376
Kutzli I, Weiss J, Gibis M. Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application. Foods. 2021; 10(2):376. https://doi.org/10.3390/foods10020376
Chicago/Turabian StyleKutzli, Ines, Jochen Weiss, and Monika Gibis. 2021. "Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application" Foods 10, no. 2: 376. https://doi.org/10.3390/foods10020376