Pyrazine yield and functional properties of rice bran protein hydrolysate formed by the Maillard reaction at varying pH

Simple item page
dc.contributor.authorSupeeraya Arsa
dc.contributor.authorYuporn Puechkamutr
dc.date.accessioned2026-05-08T19:15:41Z
dc.date.issued2021-3-31
dc.identifier.doi10.1007/s13197-021-05084-7
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/15167
dc.publisherJournal of Food Science and Technology
dc.subjectAdvanced Glycation End Products research
dc.subjectProteins in Food Systems
dc.subjectTea Polyphenols and Effects
dc.titlePyrazine yield and functional properties of rice bran protein hydrolysate formed by the Maillard reaction at varying pH
dc.typeArticle

Files

Collections

All