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Foods2021, 10(2), 376;https://doi.org/10.3390/foods10020376

Journal: FoodsVolume: 10Number: 376

Article: Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application

Authors:
Ines Kutzli^1,2,
Jochen Weiss¹ and
Monika Gibis^1,*

Link: https://www.mdpi.com/2304-8158/10/2/376

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