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Phongphisutthinant R, Wiriyacharee P, Boonyapranai K, Ounjaijean S, Taya S, Pitchakarn P, Pathomrungsiyounggul P, Utarat P, Wongwatcharayothin W, Somjai C, et al. Effect of Conventional Humid–Dry Heating through the Maillard Reaction on Chemical Changes and Enhancement of In Vitro Bioactivities from Soy Protein Isolate Hydrolysate–Yeast Cell Extract Conjugates. Foods. 2024; 13(3):380. https://doi.org/10.3390/foods13030380

Phongphisutthinant, Rewat, Pairote Wiriyacharee, Kongsak Boonyapranai, Sakaewan Ounjaijean, Sirinya Taya, Pornsiri Pitchakarn, Pattavara Pathomrungsiyounggul, Patamaphorn Utarat, Worachai Wongwatcharayothin, Chalermkwan Somjai, and et al. 2024. "Effect of Conventional Humid–Dry Heating through the Maillard Reaction on Chemical Changes and Enhancement of In Vitro Bioactivities from Soy Protein Isolate Hydrolysate–Yeast Cell Extract Conjugates" Foods 13, no. 3: 380. https://doi.org/10.3390/foods13030380

Phongphisutthinant, R., Wiriyacharee, P., Boonyapranai, K., Ounjaijean, S., Taya, S., Pitchakarn, P., Pathomrungsiyounggul, P., Utarat, P., Wongwatcharayothin, W., Somjai, C., & Chaipoot, S. (2024). Effect of Conventional Humid–Dry Heating through the Maillard Reaction on Chemical Changes and Enhancement of In Vitro Bioactivities from Soy Protein Isolate Hydrolysate–Yeast Cell Extract Conjugates. Foods, 13(3), 380. https://doi.org/10.3390/foods13030380