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Jesús Morales García
Jesús Morales García
University of Los Andes
Chemistry
Hydrolysate
Food science
Maillard reaction
Hydrolysis
2
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Peptidomic analysis of whey protein hydrolysates and prediction of their antioxidant peptides
2022
Food Science and Human Wellness
Jesús Morales García
Chibuike C. Udenigwe
Jorge Duitama
Andrés-Fernando González-Barrios
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Effects of processing conditions on hydrolysates of proteins from whole whey and formation of Maillard reaction products
2021
Journal of Food Processing and Preservation
Jesús Morales García
Fabio Herrera‐Rocha
Andrés Suarez Cavajalino
Ricardo Durán Barón
Andrés-Fernando González-Barrios
Chibuike C. Udenigwe
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