Cite
HARVARD Citation
Yu, M. et al. (2018). Antioxidant activity and sensory characteristics of Maillard reaction products derived from different peptide fractions of soybean meal hydrolysate. Food chemistry. pp. 249-257. [Online].
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Yu, M. et al. (2018). Antioxidant activity and sensory characteristics of Maillard reaction products derived from different peptide fractions of soybean meal hydrolysate. Food chemistry. pp. 249-257. [Online].