Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review
作者： Fabíola Cristina de Oliveira , Jane Sélia dos Reis Coimbra , Eduardo Basílio de Oliveira , Abraham Damian Giraldo Zuñiga , Edwin E. Garcia Rojas
DOI: 10.1080/10408398.2012.755669
关键词:
摘要: … glycosylation reactions, preventing excessive color changes and … their use in meat products, dairy products, and desserts, in … thermally stable, since many food products are heat treated. …
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