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NTIS 바로가기Journal of dairy science and biotechnology, v.40 no.4, 2022년, pp.143 - 150
김연우 (경상국립대학교 동물생명융합학부) , 이세희 (경상국립대학교 동물생명융합학부) , 이원재 (경상국립대학교 동물생명융합학부)
Maillard conjugates are formed by covalent bonds between proteins and polysaccharides. Understanding the functional properties of Maillard conjugates, including emulsifying and antioxidant properties, can be crucial when Maillard conjugates are used in processed foods. This study aimed to manufactur...
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