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Journal: Foods, 2023
Volume: 12
Number: 2866

Article: Characteristics and Functional Properties of Maillard Reaction Products from α-Lactalbumin and Polydextrose
Authors: by Kexin Dai, Jiangpeng Wang, Yingting Luo, Yaqi Tu, Fazheng Ren and Hao Zhang
Link: https://www.mdpi.com/2304-8158/12/15/2866

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