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Effect of carbohydrate type on the structural and functional properties of Maillard-reacted black bean protein

Lu Han1, Shijiao Zhou1, Xiaoying Zhang1

  • 1College of Food Science, Northeast Agricultural University, Harbin, China.

Journal of Food Science
|December 23, 2021
PubMed

Keywords:
Maillard reactionblack bean proteinstructural change

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