Chen, K.; Zhao, J.; Shi, X.; Abdul, Q.; Jiang, Z.
Characterization and Antioxidant Activity of Products Derived from Xylose–Bovine Casein Hydrolysate Maillard Reaction: Impact of Reaction Time. Foods 2019, 8, 242.
https://doi.org/10.3390/foods8070242
AMA Style
Chen K, Zhao J, Shi X, Abdul Q, Jiang Z.
Characterization and Antioxidant Activity of Products Derived from Xylose–Bovine Casein Hydrolysate Maillard Reaction: Impact of Reaction Time. Foods. 2019; 8(7):242.
https://doi.org/10.3390/foods8070242
Chicago/Turabian Style
Chen, Kun, Jiajia Zhao, Xiaohan Shi, Qayum Abdul, and Zhanmei Jiang.
2019. "Characterization and Antioxidant Activity of Products Derived from Xylose–Bovine Casein Hydrolysate Maillard Reaction: Impact of Reaction Time" Foods 8, no. 7: 242.
https://doi.org/10.3390/foods8070242
APA Style
Chen, K., Zhao, J., Shi, X., Abdul, Q., & Jiang, Z.
(2019). Characterization and Antioxidant Activity of Products Derived from Xylose–Bovine Casein Hydrolysate Maillard Reaction: Impact of Reaction Time. Foods, 8(7), 242.
https://doi.org/10.3390/foods8070242