Dai, K.; Wang, J.; Luo, Y.; Tu, Y.; Ren, F.; Zhang, H.
Characteristics and Functional Properties of Maillard Reaction Products from α-Lactalbumin and Polydextrose. Foods 2023, 12, 2866.
https://doi.org/10.3390/foods12152866
AMA Style
Dai K, Wang J, Luo Y, Tu Y, Ren F, Zhang H.
Characteristics and Functional Properties of Maillard Reaction Products from α-Lactalbumin and Polydextrose. Foods. 2023; 12(15):2866.
https://doi.org/10.3390/foods12152866
Chicago/Turabian Style
Dai, Kexin, Jiangpeng Wang, Yingting Luo, Yaqi Tu, Fazheng Ren, and Hao Zhang.
2023. "Characteristics and Functional Properties of Maillard Reaction Products from α-Lactalbumin and Polydextrose" Foods 12, no. 15: 2866.
https://doi.org/10.3390/foods12152866
APA Style
Dai, K., Wang, J., Luo, Y., Tu, Y., Ren, F., & Zhang, H.
(2023). Characteristics and Functional Properties of Maillard Reaction Products from α-Lactalbumin and Polydextrose. Foods, 12(15), 2866.
https://doi.org/10.3390/foods12152866