Old Web
English
Sign In
Acemap
>
Paper
>
Impact of dextran conjugation on physicochemical and gelling properties of sweet potato protein through Maillard reaction
Impact of dextran conjugation on physicochemical and gelling properties of sweet potato protein through Maillard reaction
2020
Lawrence A. Arogundade
Tai Hua Mu
Miao Zhang
Nasir Mehmood Khan
Keywords:
Chemistry
Maillard reaction
Protein secondary structure
Organic chemistry
Dextran
Correction
Source
Cite
Save
Machine Reading By IdeaReader
35
References
2
Citations
NaN
KQI
[]